Pineapple and Passionfruit Cheesecake with Gingernut Base
These flavours complement each other so well and this cheesecake is a hit in my household. If you’re lucky enough to have a passionfruit vine at home, use fresh instead of preserved fruit. Serves 8–10
Ingredients
- 250g packet ginger nuts
- 50g butter, melted
- 200ml cream
- 440g can crushed pineapple, strained
- 230g jar passionfruit pulp
- 250g tub cream cheese
Method
Using a food processor, crush biscuits to a fine crumb. Add butter and combine.
Grease a 23cm round cake tin. Press mixture into tin and put in fridge or freezer for 30 minutes to chill.
Whip cream and add pineapple and half the passionfruit pulp.
Beat cream cheese in a separate bowl until smooth. Add cream mix and fold together until well combined.
Pour over base and top with remaining passionfruit pulp.
Chill until ready to serve.
What I spent
Gingernuts............... $1.29
Butter........................ $0.50
Cream....................... $2.50
Pineapple..................$2.39
Passionfruit pulp....... $3.00
Cream cheese............$3.39
TOTAL.................... $13.07
Reproduced with permission from Feed a Family of Six for under $20 by Jas McPhee. Published by Penguin Group NZ. RRP $19.99. Copyright © text Jasmine McPhee, 2014 Copyright © food images Vance McPhee, 2014.
