Pineapple cheesecake bar

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves16
  • DifficultyEasy

For the shortcrust

185g plain flour
50g granulated sugar
115g unsalted butter

For the batter

225g cream cheese, at room temperature
125g icing sugar
1 large egg
50g granulated sugar
195g crushed pineapple or 1 (225g) tin, drained
1/2 tsp pure vanilla essence
40g white chocolate chips
70g chopped macadamia nuts
1) Preheat the oven to 180C/Gas 4. Grease a 33cm by 23cm baking pan with raised sides.

2) Combine the flour, granulated sugar and butter until the mixture is crumbly. Spread over the baking pan. Press down to an even 1/4cm thick and bake for 10 to 15 minutes or until the edges are golden brown.

3) Mix the cream cheese and icing sugar until it is frosting texture. Add the egg, granulated sugar, crushed pineapple and vanilla essence, and mix thoroughly.

4) Fold in 1/2 the white chocolate chips and 1/2 the chopped macadamia nuts. Pour over the base in the pan and bake for an additional 15 to 20 minutes or until the batter is set.

5) Remove from the oven, melt the reserved white chocolate chips and drizzle on top. Sprinkle with the reserved chopped macadamia nuts. Allow to stand for 1 hour and then cut into bars.

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