Lots of blog catching-up to do, now that I finally have time to sort all the step-by-step photos and write down all the recipes I’ve been trying out over the past weeks (months?). Since I had a 1kg cream cheese brick in my fridge, naturally a few cheesecakes where to follow. Here’s one for the cold rainy day. Literally 🙂
- 150g butternut biscuits
- 50g butter, melted
- 60g glacé ginger
- 115g glacé pineapple
- 500g cream cheese
- 100g sugar
- 120g sour cream
- 2tbsp flour, plain
- 3 eggs
Grease 24cm springform tin and line base and side with baking paper. Process biscuits until fine.
Add butter and process until combined. Transfer the mixture to the tin.
Press the mixture over base of tin, refrigerate 30mins. Preheat oven to 160C. Beat cheese, sugar,
cream and flour until smooth.
Add in eggs, one at a time, beating well after each addition. Finely chop ginger and pineapple.
Sprinkle ⅓ of fruit mixture over base. Pour filling over.
Bake 15mins. Remove from oven and sprinkle with remaining fruit. Bake for another 35mins.
Cool in oven with door ajar. Refrigerate for 3hrs or overnight.