Pineapple & Passion Fruit Cheesecake Recipe

Preheat the oven to 180°C (350°F).

Crush the digestive biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin until they resemble fine crumbs.

In a bowl, mix the melted butter with the crushed biscuits until well combined. Press the mixture into the base of a 9-inch springform cake tin to create the crust. Chill in the fridge for 10 minutes.

In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Add the pineapple chunks and passion fruit pulp to the cream cheese mixture and mix well.

Beat in the eggs, one at a time, until fully incorporated.

Pour the cheesecake mixture over the chilled biscuit base in the cake tin.

Bake in the preheated oven for 40 minutes or until the center of the cheesecake is set and slightly golden.

Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight to set.

Serve chilled and garnish with extra pineapple chunks and passion fruit pulp, if desired.