50 g (2 oz) butter
15 g (1 tbsp) sugar
50 g (2 oz) desiccated coconut
50 g (2 oz) ground hazelnuts
15 g (1 tbsp) sugar
50 g (2 oz) desiccated coconut
50 g (2 oz) ground hazelnuts
for the Filling
450 g (1 lb) curd cheese
30 ml (2 tbsp) lemon juice
1 egg
30 g (2 tbsp) sugar
30 ml (2 tbsp) lemon juice
1 egg
30 g (2 tbsp) sugar
for the Topping
130 g (4 1/2 oz) pineapple pieces
12.5 g (2 1/4 tsp) cornflour
125 ml (4 fl oz) pineapple juice
12.5 ml (2 1/2 tsp) rum
125 ml (4 fl oz) water
15 g (1 tbsp) desiccated coconut
12.5 g (2 1/4 tsp) cornflour
125 ml (4 fl oz) pineapple juice
12.5 ml (2 1/2 tsp) rum
125 ml (4 fl oz) water
15 g (1 tbsp) desiccated coconut
method
1. Preparation Melt the butter and stir into the other base ingredients. Press over the bottom and up the sides of a greased 20 cm (8 in) tin. Bake for 5 minutes at 180°C (350°F) Gas 4.
2. Beat together all the filling ingredients. Pour onto the base. Bake for 20 minutes at 190°C (375°F) Gas 4.
3. Leave the cake to cool slightly before adding the topping. Arrange the pineapple pieces on top of the cake.
4. Combine the cornflour, pineapple juice and rum. Heat, stirring constantly, until the glaze thickens and clears. Gently spoon the glaze over the fruit.
5. To serve, garnish the cheesecake by sprinkling with coconut.
2. Beat together all the filling ingredients. Pour onto the base. Bake for 20 minutes at 190°C (375°F) Gas 4.
3. Leave the cake to cool slightly before adding the topping. Arrange the pineapple pieces on top of the cake.
4. Combine the cornflour, pineapple juice and rum. Heat, stirring constantly, until the glaze thickens and clears. Gently spoon the glaze over the fruit.
5. To serve, garnish the cheesecake by sprinkling with coconut.
serving amount
serves 8
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