pineapplecheesecake

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10

Ingredients

Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)

Method

Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.

Cheesecake

Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.

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