Pineapple Pretend Cheesecake

Strange name?

Well, I was a bit stumped as to what to call this. It has all the elements of a cheesecake - so I guess I could have gone down the 'deconstructed' route, but that all sounds a bit pretentious, don't you think? So I then thought, well this dessert is posing as a cheesecake - you have a biscuity base (sort of) , a cream cheese filling and delicious flavour from the pineapple. However, it's not made in a tin and isn't sliced, so is it a cheesecake?

Anyway, call it what you wish or rename it if you take offence! It's a perfect summer dessert for the family. It can be thrown together in minutes, looks sensational and tastes divine.

I created this recipe on a sunny Sunday lunchtime when I wanted to create something a little bit different with a pineapple that was slightly past it's time in the fruit bowl. I love the addition of brandy or rum, which makes me feel like I am on holiday somewhere in the Caribbean. Throw in some granola, cream cheese and a couple of extra bits and bobs to hand - voila - a simple dessert for any day.

Pineapple Pretend Cheesecake

Serves 6

Ingredients

• 1 pineapple, cut into 3 cm cubes

• 2 tbsp sugar

• Large handful of mint, chopped (plus extra to serve)

• 2 tbsp brandy, rum or cognac (optional)

• 1 1/2 cups granola

• 220g yoghurt

• 220g cream cheese

• 2 1/2 tbsp maple syrup

• 1 1/2 tsp cinnamon

(Notes, variations and substitutions below the method)

Method

1. In a bowl, toss the cubed pineapple with sugar, chopped mint and cognac and put to one side.

2. Pour the granola onto a serving dish and spread to form a layer.

3. Mix together the yoghurt, cream cheese, maple syrup and cinnamon until smooth. Dollop over the granola and spread to form an even layer.

4. Heat a large non-stick frying pan on a high heat. When hot, add the pineapple chunks and fry for a few minutes until the sugar starts to caramelise on the pineapple and they become a little charred. Remove from the heat and spoon on top of the cream cheese mixture. Serve with a sprinkling of fresh mint.

Notes, variations and substitutions

• Pineapple: you can also use 1 tin of tinned pineapple.

• Yoghurt/cream cheese: if you are lactose free a delicious alternative is coconut milk. Place the can of coconut milk in the fridge for an hour. Scoop out the top layer that is creamy and thick. Beat this in a bowl until whipped and soft. Then add the flavouring, as per the recipe.

• Maple syrup: honey also works well.

• Cognac: rum or brandy are both lovely here.