Saba’s Almond and Pineapple cheesecake
For the base:
20 digestive biscuits
3 large tbs butter
450g canned Pineapple (Use 1 cup of the syrup from the can and ¾ cup of pineapple; not all of it.)
200 mls whip cream (double cream)
3/4 cup whole almonds
12-14 heaped tablespoons caster sugar depending on taste.
400g cream cheese.
3 teaspoon unflavoured gelatine
For the glace:
1 cup shop bought pineapple juice
1 ½ Tbsp cornflour
2 Tbsp sugar (optional)
Few drops of yellow food colouring
For caramelized almonds (appx. measurements):
Heat 4-5 Tbsp of sugar to a saucepan and heat until it stsrats turning deep golden colour.
15-20 whole amonds