Dole Ginger, Banana and Pineapple Cheesecake

Method

1. Preheat oven to 160 degrees Celsius.  Take a 20 – 24 cm spring form baking tin, remove the bottom, line with baking paper and secure back into the tin so you have a little skirt of paper. Grease the sides with melted butter.
2. Pop the biscuits in a food processor (or place in a bag and bash with a rolling pin). Process until crushed. Slowly drizzle in the butter until you have a golden crumb.
3. Sprinkle into the bottom of the baking tin. Use the back of a spoon and press down to form an even layer. To ensure there are no lumps, run the back of the spoon over the base and if you find any, gently use the spoon to spread them out. Chill in the fridge until ready to add the filling.
4. Using a hand blender or food processor, beat together the cream cheese, honey and lime zest until smooth and creamy.  Add the eggs one at a time, beating well after each.  Add the banana and lime juice, until combined.  Pour over the biscuit base.
5. Place on a baking tray and bake for 1 hour or until golden and just set.  Turn off the oven, leave the door slightly open until completely cool.  This will prevent the cheesecake from cracking. Remove from the oven, cover with glad wrap and pop in the fridge to chill overnight. Remove from the fridge 1 hour before serving to allow the cake to come to room temperature.

TO SERVE: Melt the extra butter in a pan, add the sugar and stir until dissolved.  Drop in the chopped pineapple. Turn the heat up and cook stirring for 5 – 6 minutes or until the syrup thickens. Using a spoon, gently arrange the pineapple on the cake and pour over the divine syrup.

Jax Says: This is a fabulous way to use up those ripe, brown bananas.  Also, if you’re short on time, it’s great to make the day before and prepare the syrup just before serving.