225 g ginger biscuits
100 g butter
100 g cream cheese
100 g crushed pineapple
50 g fine granulated castor sugar
15 ml lemon juice
50 ml water
15 g powdered gelatin
150 ml double heavy thick cream
4 pineapple rings
6 glace’ cherries
angelica to decorate
Crush the ginger biscuits. This is done by placing them in a paper or greaseproof paper bag. Secure the end and flatten with a heavy rolling-pin (or, use your imagination and use whatever for flattening)
Place the crushed biscuits in a basin. Heat the butter in a saucepan and mix well with the melted butter.
Spread the biscuit mixture over the base of a 20 cm diameter shallow loose-bottomed cake tin.
Blend together the cream cheese, crushed pineapple and sugar and then stir in the lemon juice.
Warm the water and dissolve the gelatin. Stir well until it is dissolved. Cook a little, then add to the cream cheese mixture.
Whip the cream until stiff and fold in with a metal spoon. Pour the cheesecake mixture over the biscuit base and level off the top. Chill in the fridge for about 3 hours, until firm and set.
Remove the cheesecake from the mould and place on an attractive serving plate.
Cut the pineapple rings into chunks and slice the glace’ cherries in half. Slice the angelica to make two thin ‘stems’ and four diamond-shaped leaves.
Next, make two flowers using the pineapple chunks as ‘petals’, the cheery centres and the angelica ‘stems’ and ‘leaves’. Arrange these flowers on the top of the cheesecake. Place the remaining pineapple and cherries alternately around the base to form a decorative border.
This serves 6
You can use curd cheese instead of cream cheese in this recipe. To give it a more lemony sharper flavour, add a little grated lemon rind.