Pineapple Top & Tail Cheesecake

For the base 35g butter 85g reduced-fat digestive biscuits , finely crushed For the filling 2 x 300g tubs light soft cheese 175g golden caster sugar 3 tbsp cornflour 1 tsp of pineapple juice 1 tsp vanilla extract 3 eggs , room temperature, beaten 150g fromage frais 8 slices of fresh pineapple, cubed 100g muscavado sugar For the topping 35g butter 85g reduced-fat digestive biscuits , finely crushed

Method

1. Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
2. Place the cubed pineapple and the sugar into a saucepan and allow to simmer for 10 minutes or until the pineapple has softened. Drain and place the cooked pineapple on the base.
3. For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the pineapple juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
4. Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
5. Make the topping by mixing the crushed biscuits with the melted butter. Sprinkle over the top of the cheesecake and gently press (not too hard as you will damage the cheesecake). This can be down before the final 1 1/2 hrs of cooling in the oven.
6. Move to the fridge to fully cool.
7. Remove the from the fridge and hour before serving.

This was another big success at the Fireworks party along with the Pumpkin Cake. The cheesecake itself is very creamy and the pineapple gives it a certain sharpness! The 'tasters' seemed to really enjoy the 'base' on the top and bottom!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?