Ginger and white rum pineapple cheesecakes
( SERVES 6 )
13/1/2010
Ingredients
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| 200 g | Gingernuts |
| 70 g | Butter, melted |
| 1¼ cups | Mascarpone |
| 1 tsp | Vanilla paste |
| 2 tbsp | Icing sugar |
| 1 | Lemon, for 1 tsp of grated rind |
| 1½ cups | Fresh pineapple wedges, diced |
Directions
- Place the gingernuts in a bowl of a food processor and process until they resemble fine breadcrumbs. Add the butter and stir until well combined.
- Cut 12 strips of non-stick baking paper and use to line the bases of 6 x 1/2 cup-capacity lightly greased muffin tins leaving enough to hang over the sides.
- Press the biscuit mixture into the tins and refrigerate for 30 minutes or until firm.
- Place the mascarpone, vanilla, icing sugar and lemon rind in a bowl and whisk to combine. Set aside. Place the pineapple and rum in a bowl and toss to coat.
- Remove the biscuit bases from the tins using the paper strips.
- Spoon the mascarpone mixture into the cases and top with the marinated pineapple to serve.
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