1 packet plain sweet biscuits, crushed finely
¼ cup almond meal
185g melted butter
packets cream cheese
1 cup castor sugar
1 teaspoon vanilla essence
3 egg yolks
2 dessertspoon gelatine
300ml thickened light cream, whipped
2 x 440g cans crushed pineapple unsweetened, drained
Passion fruit jelly topping
1 tablespoon gelatine, extra
¼ cup water
2 tablespoon castor sugar
4 passion fruits or 1 small tin
passion fruit pulp
Preheat oven to 180°C for conventional or 160°C for fan forced
Grease two 9 inch spring form tins
Combine biscuit crumbs, almond meal and butter, divide equally and spread over base of spring form tins.
Bake in oven for 10 12 minutes. Cool.
Beat cream cheese, sugar and vanilla in large mixing bowl. Add egg yolks and mix well.
Combine gelatine and water, dissolve over warm tap water or microwave on high for 30 seconds.
Fold dissolved gelatine, cream and pineapple into cheese mixture.
Divide mixture equally and spoon into prepared tins, refrigerate for 1 hour
- Sprinkle gelatine over 2 tablespoons of the water, dissolve over hot water or microwave on high for 20 seconds.
- Stir in sugar, remaining water and passion fruit pulp, heat gently until sugar is dissolved.
- Cool slightly.
- Gently pour jelly over cheesecakes.
- Refrigerate overnight. Cheesecakes can also be frozen.
Makes 2 cheesecakes, approximately 12 serves per cheesecake