Simple Pineapple Cheesecake

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10 Ingredients

Number of servings

440milliliter coconut cream
125grams unsalted butter, plus extra for greasing
1tablespoons vanilla extract
750grams cream cheese, room temperature
1 cup toasted coconut flakes
695grams diced pineapple in juice, juice reserved
3 free range eggs
1/2 cup brown sugar
1 cup caster sugar
250grams gingernut biscuits, broken in half

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 140°C. Lightly grease a 25cm springform cake tin with butter and line base with baking paper. Sit prepared cake tin on a lined baking tray. Place biscuit pieces and butter in a blender and blitz into a fine crumb, then press mixture into base of tin.

Step 2 of 3

Place cream cheese and sugar into a bowl and beat until mixture is smooth and sugar dissolved (about 5 minutes). Add one egg at a time, beating in between, then add coconut cream and vanilla and beat until just combined. Stir through half the pineapple pieces. Pour mixture into tin and bake for 50 minutes or until only a slight wobble in the centre. Allow cheesecake to cool slowly in the switched-off oven, with the door slightly ajar until cool then refrigerate.

Step 3 of 3

Add remaining pineapple and brown sugar to a small saucepan over medium heat and cook for 5 minutes or until liquid has evaporated. Add 1/4 cup of reserved pineapple juice and cook a further 1-2 minutes until syrupy. Cool. Remove cheesecake from the fridge and top with caramelised pineapple, toasted coconut flakes and pineapple syrup.