Easy Pineapple Cheesecake

Step 1

Prepare a 20cm spring form tin with baking paper over the base to make removing it easier later

Step 2

Butter or spray cooking oil on the sides of the tin and set aside

Step 3

Crush the biscuits in a food processor or in a plastic bag with a rolling pin until you get a fine crumb

Step 4

Pour the crushed biscuits into a medium sized bowl, pour over melted butter and mix well to combine

Step 5

Spoon the biscuit mixture into the prepared tin and press firmly to evenly cover the base of the tin

Step 6

Set this aside in the refrigerator to chill while you prepare the filling

Step 7

In a small bowl or cup add the cold water, sprinkle over the gelatin powder and allow this to stand untouched for 5 minutes to bloom

Step 8

Place in a microwave for 15 seconds to heat and become liquid.

Step 9

Set this aside to cool while you prepare the filling

Step 10

In a medium bowl add the room temperature cream cheese and using an electric beater whip this until it is creamy and silky, approximately 4 minutes.

Step 11

Add the condensed milk to this and whip well until it is smooth and no lumps of cream cheese remain, at least 3-4 minutes

Step 12

Add to this the drained pineapple, lemon zest, lemon juice and cooled gelatin. Stir gently to fully combine

Step 13

Pour this mixture into the prepared base, spread evenly and chill overnight for best flavour and to set or a minimum of 8 hours

Step 14

To serve remove from the spring form tin and place on a serving dish.

Step 15

You can serve this plain or try one of my topping ideas above

Step 16

Slice and enjoy!

Step 17

Store in the refrigerator for up to 3-5 days if well sealed in plastic wrap or an airtight container