1 packet of preferred Griffin's Super Wine biscuits
¼ cup icing sugar
100 grams melted butter
100g softened butter
½ cup icing sugar
2 egg yolks
455g crushed pineapple
1 cup cream (Whipped)
1 tbsp icing sugar
1. For the base, combine biscuit crumbs, icing sugar and melted butter. Save ¼ cup crumbs for the topping. Press into tin and chill.
2. For the filling cream butter, icing sugar, add egg yolks. Mix well and spread on base.
3. Combine icing sugar and cream then drain pineapple well and add. Spread pineapple cream over filling and sprinkle with saved biscuit crumbs.
Cheesecake will be even more delicious if made the day before to allow the flavour to lift.
Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.View Our Range