Pineapple Cheese Cake

This is Rachel Allen's Blueberry Cheese Cake recipe , I used her recipe to make this cheese cake but used pineapple instead of  Blueberry.

Here goes the recipe

Ingredients

75 g butter

175 g digestive biscuits

175 g Pineapple

450 g cream cheese

150 g powdered sugar

1 tsp pineapple essence

4 eggs

icing sugar  to dust

Method

1. Preheat the oven to 180 for 10mts.
2. Butter the sides and base of a 2 cake tin.
3. Place the biscuits into a food processor and grind to a rough breadcrumbs. Mix the crushed biscuits with the melted butter and press down into the base of the tin.
4.  Spread the chopped pineapple over the base and allow to chill in the fridge until needed.
5. Beat the cream cheese, sugar, pineapple essence and the eggs together in a large bowl until smooth and creamy.
6. Pour over the top of the pineapple  and then bake in the oven for 40 minutes or until pale golden .
7. Remove from the oven and allow to cool in the tin for about 10-15 minutes.
8. Run a knife around the edge to loosen it and carefully remove the cheesecake from the tin.
9.  Transfer to a serving plate. Sprinkle over a few pineapple, then dust with icing sugar.
10. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature