Three Layer Pineapple Cheesecake

Ingredients

Serves: 16

• 2 cups (250g) plain flour
• 1/2 cup (90g) icing sugar
• 1/2 cup (60g) sliced almonds
• 170g butter
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• 500g cream cheese
• 1/2 cup (110g) white sugar
• 2 eggs
• 2/3 cup (170ml) unsweetened pineapple juice
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• 1/4 cup (30g) plain flour
• 1/4 cup (60g) white sugar
• 600g crushed pineapple (1 1/2 tins), drained with juice reserved
• 1/2 cup (125ml) thickened cream, whipped

Preparation method

Prep: 1 hour | Cook: 1 hour | Extra time: 4 hours, chilling

1.

Preheat oven to 180 degrees C. In a medium bowl, combine 2 cups flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 20x30cm pan. Bake in preheated oven for 15 to 20 minutes.

2.

While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.

3.

Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.