Pineapple, Raspberry & Passionfruit Cheesecake
There’s nothing more indulgent than a decadent cheesecake, and even more so, a pineapple, raspberry and passionfruit cheesecake!This is the perfect excuse to invite friends over for a good laugh and a chat whilst devouring this delightful dessert.
4 hours chilling time
125g plain sweet biscuits
60g unsalted butter, melted
825g can GOLDEN CIRCLE Pineapple Thins in Juice
3 tsp powdered gelatin
500g block cream cheese, at room temperature
1 cup thickened cream
½ cup caster sugar
2 tbsp lemon juice
½ cup raspberries, extra to serve
- Grease and line the base of a 20cm spring-form tin. Blend biscuits in a food processor until mixture resembles fine breadcrumbs. Add the melted butter and process until well combined. Press into prepared cake tin and refrigerate while preparing filling.
- Process half the GOLDEN CIRCLE pineapple in a food processor to form a puree. Set aside. Dissolve the gelatin in ¼ cup boiling water and leave to cool slightly.
- Beat the cream cheese, cream and sugar with electric beaters until smooth. Add the lemon juice and gelatin mixture and beat until combined. Fold through the pineapple puree, raspberries and pulp of 2 passionfruit. Pour into the prepared tin and refrigerate for 4 hours or until set.
- Serve chilled topped with the remaining GOLDEN CIRCLE pineapple thins, extra raspberries and passionfruit pulp.
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