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Grace's Pineapple and Passionfruit Cheesecake

This recipe makes 2 cheesecakes. Freeze the second one for later.

1 packet plain sweet biscuits, crushed finely
¼ cup almond meal
185g melted butter
2 packets cream cheese
1 cup castor sugar
1 teaspoon vanilla essence
3 egg yolks
2 dessertspoon gelatine
6 tablespoons water
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
  • Jelly topping

    • 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


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    Mark Twain