Dole Pineapple Lump Cheese Cake
Ingredients
Base
2 Cups Crushed Biscuits
100gm Butter
Filling
750gm Cream Cheese
425gm Tin Dole Pineapple Chunks in Juice
1/2 Cup Sweetened Condensed Milk
Squeeze of Lemon Juice
Garnish
227g Tin Dole Pineapple Rings in Syrup
125ml Cream
450g Dark Chocolate
Method
Combine biscuits & melted butter in bowl. Press into a lined 20cm baking tin until firm and chill for 1 hour.
Add cream cheese, condensed milk and strained juice from pineapple chunks in a bowl. Beat until ingredients are mixed through and the texture is smooth. Add pineapple chunks, a squeeze of lemon and fold through. Place into a lined baking tin and chill for 3-4 hours or until firm.
Bring cream to a simmer add 250gm dark chocolate to warmed cream. Mix until all chocolate has melted and has a smooth, silky consistency. Put aside to come to room temperature.
Strain dole pineapple slices and pat dry. Melt 200gm dark chocolate and half dip pineapple rings. Place onto a lined baking tray and chill until chocolate hardens.
Glaze chilled cheesecake with chocolate ganache and garnish with chocolate dipped pineapple rings.