Pineapple Cake Cheesecake Crumble Bars

Method

1. Stir the cornflour into the cold crushed pineapple until no lumps remain, add the amount of sugar shown and cook in a pan (18 cm) over medium-high heat for 10 min, stirring, until thick and jammy. Let it cool.

   Add in this stepCanned crushed pineapple (with juice) 300 gCornflour 1 tspSugar 30 g

   medium-high heat

2. Beat the soft butter with the icing sugar and salt until creamy, beat in the egg, then mix in the milk powder and flour to a soft, crumbly dough.

   Add in this stepUnsalted butter, softened 80 gIcing sugar 25 gSalt 1 pinchBeaten egg 20 gWhole milk powder 12 gPlain flour 130 g

3. Preheat the oven to 175 °C and line a tin (18×13 cm) with baking paper. Press two-thirds of the dough evenly into the base, prick it with a fork and bake for 15 min, until pale golden at the edges.

   oven

4. Beat the cream cheese with the rest of the sugar until smooth.

   Add in this stepCream cheese, softened 80 gSugar 20 g

5. Spread the pineapple jam over the warm base, drop small spoonfuls of the cream cheese on top and swirl lightly with the tip of a knife. Crumble the remaining dough over everything and bake in the oven for 22 min, until the crumble is golden and the cheese is set at the edges.

   oven

6. Cool in the tin, then refrigerate for 1 h before cutting into bars with a sharp knife.