• Prep + fridge time 5h 50m
• Serves 12

Recipe by taste

Ingredients​

• 250g granita biscuits
• 125g butter, melted
• 3 tsp gelatine powder
• 60ml (1/4 cup) boiling water
• 500g cream cheese, at room temperature, chopped
• 2 tsp vanilla extract
• 140g (2/3 cup) caster sugar
• 300ml thickened cream
• 440g can pineapple pieces in juice, juice reserved, chopped
• Yellow food colouring, to tint, optional
• 200g tub sour cream

• Pineapple salsa​

• 440g can pineapple pieces in juice, drained, cut into 1cm pieces
• 2 tsp lime juice
• 1 tsp finely grated lime rind
• 1 tsp caster sugar

Step 1
Grease and line base and side of a 20cm round springform pan with baking paper.

Step 2
Process biscuits in a food processor until finely crushed. Transfer to a bowl. Add the butter and stir until well combined. Spoon biscuit mixture into the prepared pan. Use the base of a flat-bottomed glass to spread and press mixture over the base and up the side of pan. Place in the fridge until required.
Step 3
Meanwhile, sprinkle the gelatine over the boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
Step 4
Use electric beaters to beat the cream cheese, vanilla and 100g (1/2 cup) sugar until smooth. Gradually add the cream and beat until mixture has thickened. Gradually beat in the gelatine mixture until combined. Fold in reserved pineapple juice and chopped pineapple. Tint mixture yellow, if using. Pour mixture into prepared pan, levelling top with a spatula. Place in the fridge for 1 hour or until starting to set.
Step 5
Combine the sour cream and remaining sugar in a small bowl. Spoon sour cream mixture over cheesecake and smooth top. Place in the fridge overnight or until completely set.
Step 6
Make pineapple salsa, combine the pineapple, lime juice, lime rind and sugar in a bowl.
Step 7
Remove the cheesecake from the pan and top with salsa. Cut into slices to serve.