Pineapple Lumps Cheesecake

Method

• Step 1
  Prepare a 24cm springform cake tin by greasing lightly with butter and lining the base and sides with baking paper.

  

• Step 2
  In a food processor, blitz biscuits into a fine crumb. Add 125g butter and blitz until just combined. Remove to a bowl. Place 50g Pineapple Lumps into a food processor and blitz for a few seconds into small pieces. Add to the biscuit mixture and stir to combine.
• Step 3
  Place in a prepared tin and use a large spoon to press an even layer along the base, raising slightly along the edges. Refrigerate for 30 minutes.
• Step 4
  Using an electric mixer, beat cream cheese with sugar until smooth.
• Step 5
  Place 2 tbs boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until gelatine is completely dissolved. Add to cream cheese mixture and whipped cream and beat for a further minute to fully combine. Carefully fold through diced jelly. Pour into the biscuit base, smooth over the top and return to the fridge for at least an hour, or overnight, to set.
• Step 6
  Place chocolate and 2 tbs butter in a heatproof bowl over a saucepan of simmer water. Stir until melted and smooth. Drizzle over set cheesecake. Roughtly chop remaining Pineapple Lumps and sprinkle over chocolate. Return to the fridge for 30 minutes to set.
• Step 7
  Release cheesecake from cake tin and carefully remove baking paper. Transfrer to a serving plate, slice and serve.