Cheese and pineapple is practically a British institution. The cheese in this recipe might sound bonkers, but rest assured Hix Restauraurants’ Ronnie Hix doesn’t need to be institutionalised Ã¢â‚¬â€œ this cheesecake is a winner.
Strawberry & Castello Pineapple Halo cheesecake
- 250g Hobnobs or other biscuits
- ½ tsp vanilla extract
- 50g butter
- 250g Castello Pineapple Halo cheese
- 250g double cream
- 75g caster sugar
- 150g strawberries
- Put the Hobnobs or other biscuits in a plastic bag and crush with a rolling pin.
- Tip the crumbs into a saucepan with the butter and heat, stirring until the butter melts and the crumbs come together.
- Spoon the mixture into a biscuit cutter and press down until you have a base with roughly 5mm thickness.
- Repeat until all the crumbs have been used. This should make around 20 bases for your cheesecakes.
- To make the strawberry compote, put the strawberries in a pan on a low heat, add 25g sugar, and reduce until the strawberries start to lose their form and you have a rich syrup. Leave to cool.
- For the topping, whip together the Pineapple Halo cream cheese with the double cream and remaining caster sugar and vanilla essence until thick.
- To assemble the cheesecake, spoon the strawberry compote onto the biscuit base and top with a quenelle of the cream cheese mixture.
- Serve immediately or keep chilled until required.