Tropical Cream Cheese Tart
1 hr 5 min.
ready in 4 h. 5 min.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease a 20 cm round spring-form cake tin.
Slice the pineapple half into thin slices. Stir the brown sugar into the rum and pour it over the pineapple then leave to marinate for 1 hour.
Meanwhile, mix the biscuit crumbs with the butter and press into an even layer in the bottom of the tin. Bake the biscuit layer for 5 minutes or until firm.
Whisk together the remaining ingredients until smooth. Spoon the cheesecake mixture on top of the biscuit base, leveling the top with a palette knife.
Bake the cheesecake for 40 - 50 minutes or until the centre is only just set. Leave to cool completely in the tin then top with the marinated pineapple.
Chill the cheesecake for 2 hours before serving.