Glacé ginger and pineapple cheesecake

Glacé ginger and pineapple cheesecake



1.Grease a 24cm springform tin; line base and side with baking paper.
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of tin. Place tin on oven tray and refrigerate 30 minutes.
3.Preheat oven to 160°C (140°C fan-forced).
4.In a medium bowl, beat cheese, sugar, cream and flour with electric mixer until smooth. Beat in eggs, one at a time.
5.Combine ginger and pineapple; sprinkle one-third over base. Pour filling over fruit. Bake 15 minutes. Sprinkle with remaining fruit and bake a further 35 minutes. Cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight.

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