Pineapple Cheesecake

Directions

1. 1
   Grease a 20 cm springform tin.
2. 2
   Crust:Finely crush biscuits and melt butter.
3. 3
   Combine biscuit crumbs with melted butter and cinnamon. Press onto base and sides of prepared springform tin. Bake in a hot oven 185C/370F for 10 minutes, cool.
4. 4
   Filling:Sprinkle gelatine over 1/4 cup of water and stir until dissolved.
5. 5
   In a small saucepan, heat milk and vanilla to almost boiling.
6. 6
   In a bowl, whisk egg yolks with sugar, pour in the hot milk while stiring. Cook over simmering water, stiring constantly for 3 minutes until custard thickens. Remove from heat, add gelatine and stir until thoroughly combined. Allow to cool for 5 minutes.
7. 7
   In a warm bowl beat cream cheese until smooth. Gradually add warm custard mixture, lemon rind and juice. Beat very thoroughly, then fold in finely chopped pineapple.
8. 8
   Beat egg whites until stiff and fold into cheese mixture with whipped cream. Pour into prepared tin, chill until set.
9. 9
   Remove from refrigerator 30 minutes before serving.