Tropical cheesecake with pineapple

Name: tropical cheesecake with pineapple
Cook time: 40 min
Total time: 200 min
Yield: 9
Ingredients: 130 g butter; 1 role country cookies 300 g; 600 g white caster sugar; 1 vanilla bean (sachet 1.5 g), only the marrow; 2 el cornstarch; 3 Trays cream cheese a 185 g; 1 cup creme fraiche 200 ml; 6 Eggs split; 1 lime cleaned up; 1 pineapple in small pieces

A tasty recipe. The dessert contains the following ingredients: butter, country cookies (300 g), white caster sugar, vanilla pod ((bag 1.5 g), only the marrow), cornstarch, cream cheese (a 185 g), crème fraîche (200 ml), eggs (split), lime (scrubbed) and pineapple (in small pieces).

Ingredients

Kitchen Stuff

food processor, spring form (diameter 26 cm)

Directions

Preheat the oven to 180 ºC. Melt 90 g of butter. Grind the biscuits, mix with the butter and spread over the greased spring form. Put in the refrigerator.
Mix 225 g sugar with the vanilla, the cornstarch, cream cheese and crème fraîche and beat. Add the egg yolks and some salt. Grate the peel of the lime and add. Beat the egg whites stiffly and spatula through them. Spoon in the spring form and bake 70 min. Switch the oven off and rest for 2 hours. Leave to cool outside the oven.
Melt the rest of the butter. Fry the pineapple with 1 tbsp sugar and salt for 5 min. Remove from the pan. Allow 50 ml of water and reduce the remaining sugar to brown caramel. Stir in the heat 175 ml of lukewarm water and the pineapple through it. Divide over the cake.