A creamy, dreamy cheesecake, perfect for spoiling family and friends
Prep:30 mins Cook:50 mins
Nutrition per serving
10 digestive biscuits
6 ginger nut biscuits
2 x 300g tubs full-fat soft cheese
3 large eggs, beaten
142ml pot double cream
140g caster sugar
zest 3 limes
medium, ripe pineapple, peeled, cored and quartered
3 ripe passion fruits, halved
284g pot double cream
1 tbsp icing sugar
Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.
Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn’t matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.
Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.
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