Mascarpone & Pineapple Cheesecake Recipe

Preheat the oven to 160°C (320°F).

Crush the digestive biscuits in a ziplock bag using a rolling pin.

In a bowl, mix the crushed biscuits with melted butter until well combined.

Press the biscuit mixture onto the base of a greased baking dish to form the crust.

In a separate bowl, combine the mascarpone cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest. Mix well.

Add eggs, one at a time, to the cheese mixture, beating well after each addition.

Fold in the pineapple chunks into the cheese mixture.

Pour the cheesecake mixture over the biscuit crust.

Bake in the preheated oven for 40 minutes or until the center is set.

Remove from the oven and let it cool completely before refrigerating for at least 2 hours.

Serve chilled and enjoy!