Pineapple ginger cheesecake

Recipe from: 6/10/1999 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crumbled
  • 125
    ml
    melted butter
  • FILLING
  • 2
    extra-;large eggs
  • 125
    ml
    sugar
  • 10
    ml
    fresh lemon juice
  • 250
    g
    cream cheese
  • 250
    g
    smooth cottage cheese
  • 80
    ml
    preserved ginger, chopped
  • 250
    ml
    crushed pineapple
  • TOP LAYER
  • 250
    ml
    sour cream
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
 

Method

 
Preheat the oven to 160 °C and spray a 25 cm loose-bottomed cake tin with non-stick cooking spray or grease with butter. Mix the biscuits with the butter and press onto the bottom and sides of the tin. Set aside. Beat the eggs and sugar together until thick and creamy. Gradually beat in the lemon juice, cream cheese and cottage cheese. Mix the ginger and pineapple, add to the cheese mixture and fold in. Pour into the prepared crust. Bake for 35 to 40 minutes until cooked and set. Mix the sour cream with the spices and spread carefully over the cheesecake. Bake for a further 10 minutes. Switch off the oven and allow the cheesecake to cool inside. Refrigerate for an hour or preferably overnight before serving. Makes a medium cheesecake.
 

Read more on: bake  |  dairy
 

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