Ingredients

• 90g Unsalted Butter
• 200g Biscuits
• 12g Silver Leaf Gelatin Sheet
• 100g Pineapple
• 50ml Natural Yogurt
• 220g Cream Cheese
• 50g Icing Sugar
• 3 teaspoons Vanilla Extract
• 1 teaspoon Lemon Juice
• 400ml Whipping Cream
• 130ml White Wine
• 75g Caster Sugar

Tools

• Chef Patissier XL
• Easywarm bowl
• Springform pan - 8 x 2.5"
• Kenwood bowl - chef patissier xl

Method

1. Grease a clean springform pan
2. Attach K Beater
3. Add unsalted butter to the EasyWarm Bowl
4. Heat until melted - approx 6 min, 7
5. Then add biscuits to the EasyWarm Bowl
6. Mix until combined - approx 1 min, Speed 2
7. Transfer content of EasyWarm Bowl to springform pan
8. Spread until level and press down
9. Chill in fridge and continue
10. Clean EasyWarm Bowl
11. Attach Creaming beater
12. Add natural yogurt to the EasyWarm Bowl
13. Mix - 15 min, 8, Speed 1
14. Squeeze the excess moisture from the gelatin
15. Add silver leaf gelatin sheet to the EasyWarm Bowl
16. Mix until dissolved - approx 2 min, 8, Speed 1
17. Then add cream cheese, icing sugar, vanilla extract and lemon juice to the EasyWarm Bowl
18. Mix until combined - Speed 1
19. Remove the bowl from the machine and set aside
20. Attach Whisk
21. Add whipping cream to the Kenwood Bowl
22. Whisk until soft peaks form - approx 1 min 40 sec, Speed 5
23. Attach Creaming beater
24. Transfer cream to EasyWarm Bowl
25. Attach the EasyWarm bowl to the machine
26. Mix until combined - approx 30 sec, Speed 1
27. Transfer content of EasyWarm Bowl to springform pan
28. Spread until level
29. Chill in fridge until set
30. Clean EasyWarm Bowl
31. Attach Creaming beater
32. Add white wine, caster sugar and vanilla extract to the EasyWarm Bowl
33. Heat until sugar has dissolved - approx 8 min, 8
34. Squeeze the excess moisture from the remaining gelatin
35. Add silver leaf gelatin sheet to the EasyWarm Bowl
36. Mix until dissolved - approx 1 min, 8, Speed Min
37. Remove the bowl from the machine and let cool
38. Pour onto the cheesecake
39. Chill in fridge until set
40. Remove the cheesecake from the tin
41. Decorate with pineapple
42. Serve

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