“Pineapple and cheese is a classic flavour combination. I have used a really exciting cheese for this sweet canapé recipe that combines these two flavours wonderfully. A bit of a departure from your normal cheese cake but it’s Christmas so be a bit adventurous. You will be rewarded with this sweet treat”

Ronnie Murray, Head Pastry Chef for Hix Restaurants

Takes 20 minutes to prepare, 10 minutes cooking time

Makes 20


  • 250g hobnob biscuits
  • ½ teaspoon Vanilla Essence
  • 50g butter
  • 250g Castello Pineapple Halo
  • 250g double cream
  • 75g caster sugar
  • 40g chopped pineapple weed*
  • 150g wild strawberries

How to:

  1. Put the hobnobs in a plastic bag and crush with a rolling pin. Tip contents into a sauce pan with the butter and heat, stirring in the butter until the crumbs come together
  2. Spoon enough mixture into a biscuit cutter and press down until you have roughly a 5mm thickness. Repeat until all the crumbs have been used. This should make around 20 bases for your cheese cakes
  3. To make the strawberry compote, put the strawberries in a pan on a low heat, add 25g sugar and reduce until the strawberries start to lose their form and you have a rich syrup. Leave to cool
  4. Finally, whip together the pineapple halo cream cheese with the double cream and remaining caster sugar and vanilla essence until thick
  5. To assemble the cheese cake, spoon the strawberry compote onto the biscuit base and top with a cornel of the cream cheese mixture

Serve immediately

Picture 45


* Pineapple weed is an edible weed, with finely divided foliage that gives off a pineapple smell when crushed. Foraging for this weed is fairly easy but do your research and also make sure it is cleaned before us

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