Lesley Waters' pineapple and passion fruit cheesecake
recipe
Lesley Waters' pineapple and passion fruit cheesecake
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Make this mouth-watering cheesecake up to two days ahead, adding the topping just before you serve it
Ingredients
- FOR THE BASE
- 10 digestive biscuits
- 6 gingernut biscuits
- 85g unsalted butter, melted
- FOR THE FILLING
- 600g full-fat soft cheese
- 3 large eggs, beaten
- 142ml pot double cream
- 140g caster sugar
- Zest 3 limes
- FOR THE TOPPING
- 1 medium, ripe pineapple, peeled, cored and quartered
- 3 ripe passion fruit, halved
Serves:
10
Directions
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- Heat oven to /fan /gas Place the biscuits in a plastic bag, seal tightly and bash with a rolling pin to form crumbs. Tip into a bowl and mix in the melted butter. Spoon the mix into the base of a springform tin and press down with the back of a spoon. Bake for - minutes until light brown, then cool.
- Put the filling ingredients in a bowl and beat until smooth. Spoon onto the biscuit base and cook for about minutes, until the filling is just set and starting to brown. Leave to cool in the oven with the door ajar, then chill in the fridge. Transfer the cake to a plate.
Source: BBC Good Homes magazine
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