Name: Pineapple ginger cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits crumbled; 125.00 ml butter melted; 2.00 eggs extra-large; 125.00 ml sugar; 10.00 ml lemon juice fresh; 250.00 g cream cheese; 250.00 g cottage cheese smooth; 80.00 ml ginger preserved, chopped; 250.00 ml pineapple crushed; 250.00 ml sour cream; 2.00 ml cinnamon ground; 2.00 ml ginger ground

Recipe Disclaimer

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Ingredients (12)

CRUST

200.00 g	tennis biscuits — crumbled
125.00 ml	butter — melted

FILLING

2.00	eggs — extra-large
125.00 ml	sugar
10.00 ml	lemon juice — fresh
250.00 g	cream cheese
250.00 g	cottage cheese — smooth
80.00 ml	ginger — preserved, chopped
250.00 ml	pineapple — crushed

TOP LAYER

250.00 ml	sour cream
2.00 ml	cinnamon — ground
2.00 ml	ginger — ground

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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.