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Method
Step 1
Preheat the oven to 150°C. Grease a 24cm (base measurement) round tart tin with a removable base.
Step 2
Line the base with baking paper. Place biscuits and almond meal in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 3
Place the cream cheese and ricotta in a clean food processor and process until smooth. Add the honey and lemon rind and process until well combined. Add the eggs, 1 at a time, and process until well combined. Pour the cream cheese mixture into the biscuit base. Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the cheesecake in the oven with the door ajar for 20 mins to cool slightly. Place in the fridge for 1 hour to chill.
Step 4
Meanwhile, heat a medium non-stick frying pan over medium heat. Add the pineapple and cook, turning, for 2-3 mins. Add the marmalade and extra honey and cook, turning occasionally, for 4-6 mins or until caramelised. Set aside to cool slightly.
Step 5
Whisk the mascarpone, cream and vanilla in a bowl until firm peaks form.Transfer cheesecake to a serving plate. Top with the mascarpone mixture and pineapple mixture.
Get ahead: Make the caramelised pineapple up to 1 week ahead. Store in an airtight container in the fridge. Make the cheesecake tart up to 4 days ahead. Store in a separate airtight container in the fridge.
This creamy baked cheesecake tart topped with caramelised pineapple is the perfect way to level up your dessert game.
Method
Step 1
Preheat the oven to 150°C. Grease a 24cm (base measurement) round tart tin with a removable base.
Step 2
Line the base with baking paper. Place biscuits and almond meal in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 3
Place the cream cheese and ricotta in a clean food processor and process until smooth. Add the honey and lemon rind and process until well combined. Add the eggs, 1 at a time, and process until well combined. Pour the cream cheese mixture into the biscuit base. Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the cheesecake in the oven with the door ajar for 20 mins to cool slightly. Place in the fridge for 1 hour to chill.
Step 4
Meanwhile, heat a medium non-stick frying pan over medium heat. Add the pineapple and cook, turning, for 2-3 mins. Add the marmalade and extra honey and cook, turning occasionally, for 4-6 mins or until caramelised. Set aside to cool slightly.
Step 5
Whisk the mascarpone, cream and vanilla in a bowl until firm peaks form.Transfer cheesecake to a serving plate. Top with the mascarpone mixture and pineapple mixture.
Get ahead: Make the caramelised pineapple up to 1 week ahead. Store in an airtight container in the fridge. Make the cheesecake tart up to 4 days ahead. Store in a separate airtight container in the fridge.
