Pineapple Cheesecake

Pineapple Cheesecake is delicious and easy to make. Perfect for afternoon tea or dessert at a barbeque. Try it now.


90g plain sweet biscuits
60g butter, melted
1 tblsp sugar
1/4 cup chopped nuts
1/4 tsp nutmeg
1/4 tsp cinnamon

3/4 cup sugar
1 tblsp gelatine
1/4 tsp salt
2 eggs
1/2 cup evaporated milk
1 tsp grated lemon rind
250g cream cheese, softened
1 tblsp lemon juice
1 tsp vanilla
1/4 cup sugar, extra
150ml cream
470g can crushed pineapple, drained


Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter, sugar, nuts, nutmeg and cinnamon. Mix together well. Press mixture into the base of a 20cm springform cake tin.

Separate eggs; beat egg yolks. In a small saucepan add sugar, gelatine, salt, egg yolks and evaporated milk. Place saucepan over another saucepan of simmering water. Stir constantly until gelatine is dissolved and mixture thickens slightly (approx 10 minutes). Add grated lemon rind. Set mixture aside to cool.

Press cream cheese through a strainer. Stir in lemon juice and vanilla. Add this mixture to the gelatine mixture. Blend together.

Refrigerate, stirring occasionally, until mixture is partially set. Beat egg whites until peaks form, gradually add exra 1/4 cup sugar. Beat until sugar is dissolved and egg whites are stiff. Fold into gelatine mixture. Beat cream until thick, fold into gelatine mixture and then crushed pineapple. Pour mixture gently over biscuit base. Refrigerate until filling is firm.

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