Homemade Pineapple Cheesecake recipe – …..with a pineapple under her arm and says ‘what can I do with this ripe pineapple,’cause if I don’t use it soon it’ll go off and that’ll be a quid down the drain?’So she rummages round in her cupboards and emerges triumphant with a can of condensed milk and a packet of digestive biscuits. Can you guess what happened next?
- 16 digestive biscuits,crushed
- 125g butter
- 400g tin condensed milk
- 300g pack of cream cheese
- 1 tsp lemon extract
- 1 tbsp cornflour
- 1 ripe pineapple,peeled and cut into chunks
- 100g caster sugar
First of all melt the 125g of butter in a small pan and add to the crushed digestives for the base. mix well and use to line a buttered 20cm loose sided cake tin. Put into the fridge while working on the filling. see also : Oreo Cheesecake with Raspberry Frosting
Pour the condensed milk into a large bowl and add the cream cheese,corn flour and the lemon extract and whisk to amalgamate thoroughly. Pour this on top of the biscuit base and place in a pre-heated oven (180C) for 30 to 40 minutes. see also : Best Fine Butter Cake Recipe
Place the pineapple and the 100g caster sugar in another small pan and slowly melt the sugar over a low heat and stir occasionally for about 10 minutes.
Once the cheesecake has come out of the oven,allow it to cool,preferably overnight in the fridge,and then pour the pineapple and syrup over the top just before serving.