Dessert

Matt Preston's spiced pineapple cheesecake

Name: Matt Preston's spiced pineapple cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 150g Arnott’s Marie biscuits; 2 tbs brown sugar; 1 tsp ground cardamom; 125g unsalted butter, melted; 500g cream cheese, softened; 395g can sweetened condensed milk; Finely grated zest of 1 lemon; 3 titanium-strength gelatine leaves; 2 eggwhites; Chopped toasted macadamias, to serve; 500g thinly sliced pineapple, cut into 3cm pieces; 1 1/2 cups (330g) caster sugar; Juice of 1 lemon; 1 cup (250ml) pineapple juice

Rate now

20m

40m

Jump to recipe

by Matt Preston

delicious. senior editor

Sep 05, 2017

Matt Preston does it again with this show-stopping cheesecake.

150g Arnott’s Marie biscuits
2 tbs brown sugar
1 tsp ground cardamom
125g unsalted butter, melted
500g cream cheese, softened
395g can sweetened condensed milk
Finely grated zest of 1 lemon
3 titanium-strength gelatine leaves
2 eggwhites
Chopped toasted macadamias, to serve

Pineapple glaze

500g thinly sliced pineapple, cut into 3cm pieces
1 1/2 cups (330g) caster sugar
Juice of 1 lemon
1 cup (250ml) pineapple juice

Method

1.

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper.
2.

To make the base, whiz biscuits, brown sugar and cardamom in a food processor until finely ground. Add butter. Pulse until just combined. Press firmly into base of the prepared pan. Bake for 12 minutes or until golden. Set aside to cool completely.
3.

To make the filling, place cream cheese, condensed milk and lemon zest in a stand mixer fitted with the paddle attachment and beat until smooth. Soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine. Place in a pan over medium heat and cook, stirring, until just melted. Add to cream cheese mixture and beat until combined. In a separate bowl, whisk eggwhites to soft peaks, then fold through cream cheese mixture. Pour over base. Chill for 3 hours or until set.
4.

For the glaze, place pineapple, sugar, lemon juice and half the pineapple juice in a saucepan over high heat and bring to the boil. Reduce heat to medium and simmer, without stirring, for 25 minutes or until golden. Stir in remaining 1/2 cup (125ml) pineapple juice and return to the boil for 20 seconds. Cool to room temperature.
5.

Transfer cheesecake to a plate. Pour over glaze and scatter with nuts to serve.