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Pineapple Cheesecake-Misu

A boozy new, summery twist on an old favourite - and you're going to love it! - by Mel Burge
  • 28 Jan 2020
Pineapple Cheesecake-Misu
Prep: 45 Minutes - Easy - Serves 8
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TIP! We used Di Leo I Savoiardi lady finger biscuits available from Woolworths supermarkets. Omit liqueur and replace with coconut milk for a child-friendly version. Dessert can be made up to three days ahead.

Ingredients

2 x 440g cans crushed pineapple in juice

1/3 cup Malibu (rum with coconut liqueur)

400g packet sponge finger biscuits (See Tip)

300ml tub thickened cream

Toasted coconut chips, to decorate

CHEESECAKE FILLING

500g cream cheese, chopped, at room temperature

395g can sweetened condensed milk

1 teaspoon vanilla extract

300ml tub thickened cream

1 tablespoon lemon juice

Method

  1. Drain pineapple, reserving 1 ½ cups of the juice. Combine juice and liqueur in a shallow dish. 

  2. To make filling, process cream cheese, condensed milk and vanilla in a food processor until smooth. Add cream and juice. Process until combined, scraping down the side of the bowl as necessary. 

  3. Set aside 36 biscuits, reserve remaining for another use. 

  4. One at a time, dip 18 of the biscuits into juice mixture until soaked. Arrange over base of a 22cm x 32cm x 4 ½cm deep, serving dish (12-cup capacity). Scatter over half the pineapple. 

  5. Pour half the filling (about 2 cups) over pineapple. Spread evenly. Repeat layering with remaining 18 biscuits, juice mixture, pineapple and filling. Cover with plastic wrap. Refrigerate overnight. 

  6. Just before serving, beat cream in a small bowl of an electric mixer until soft peaks form. Spread over top of filling. Scatter with coconut chips. 

  • Baking
  • tiramisu recipes
  • pineapple
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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