Tropical Cheescake
Over a year ago
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Ingredients
- 1lb 450g Cream cheese
- 7 oz / 200g Coconut biscuits
- 4oz Butter
- 13oz / 376g Crushed pineapple can
- 4 tablespoons Giger wine
- 2oz 50g Cornflour
- 2oz / 50g Sugar
- ¼ pint / 50ml Double Cream
- 2 Kiwi Fruit sliced
- Crysalised ginger
Accompaniment
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Description
A truly tropical taste sensation
Method
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1
Crunch biscuits in to fine even crumbs. Melt butter in microwave on full for 1min 30sec stir in the biscuit then press the mixture into a 9 inch loosed bottom dish. chill until set.
Mix the pinepple and ginger wine in a measuring jug then make up to 600ml/ 1 pint with water. Place cornflour into a large bowl, gradually stir in some of the pineapple mixture, making sure the cornflour does not form lumps.Stir in all the fruit and sugar and cook for 8 mins whisking once during cooking. The sauce should be quite thick. Whisk thoroughly then beat in the cream cheese in small portions and beat until it melts completely. Pour the cheese mixture over the biscuit base and chill until set and very cold. Optional decorate by whipping cream until it stands in soft peaks, spoon into a piping bag fitted with a star nozzle Pipe a border round the cheescake and decorate with kiwi and ginger
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