Pineapple Mascarphone Cheesecake

Hubby's colleague invited us to his house for dinner yesterday night. As known, the family likes pineapple, coconut, cakes, cheesecake, etc... So I decided to make this cheesecake as a token of appreciation. I tweaked Lee Lee's Mango Mascarephone Cheesecake recipe to make this. Hmmm... It turned out well, better than what my expectation. *Blushing* So glad that the family liked it.

Ingredients:

• 500g Mascarphone Cheese
• 300g Cream Cheese
• 1 Large Egg
• 3 Egg Yolks
• 1 cup Sugar
• 3 tbsp Lemon Juice
• 1/2 tsp Pineapple Essence
• 300ml Whipping Cream
• 2-1/2 tbsp Gelatine Powder
• 60ml HOT water
• 1-1/4 cup Pineapple Purre *See note below*
• Sponge fingers

Method:

1. Whisk egg, egg yolks, cream cheese and sugar till fluffy and sugar has dissolved. Stir in mascarphone cheese with a wooden spoon. Mix well.
2. Add in lemon juice, essence and puree; Stir till well-combined. Set aside.
3. Whipped up the whipping cream in another mixing bowl. Set aside.
4. In a bowl, dissolve gelatine powder with the 60ml of HOT water; Add 3 tbsp of whipped cream into gelatine mixture; Stir till smooth.
5. Pour whipped cream into cheese mixture; Mix well. Add gelatine mixture; Mix well.
6. Place a layer of sponge fingers at the base of the tin; Spoon cheese mixture over; put another layer of sponge fingers onto cheese mixture; Spoon cheese mixture over again.
7. Cover top with plastic wrap or aluminium foil. Refrigerate overnight or at least 6 hours. Decorate as per preference.

Note: To make Pineapple Puree - I used 1 can pineapple of 565g, drained and blended with 2 tbsp of sugar.