Pineapple and ginger cheesecake

To prepare:

340 g tinned pineapple slices

For the knead dough:

220 g wheat flour

150 g butter or margarine

80 g brown sugar

1 pinch of salt

For the filling:

20 g ginger

200 ml canned pineapple juice

2 teaspoons cornstarch

3 eggs

100 g sugar

300 g low-fat curd

400 g double cream cream cheese

1. Drain the pineapple slices well in a sieve to prepare them. Collect the juice and add water to 200 ml if necessary. Put the juice aside.
2. put flour in a mixing bowl for the dough. Add the remaining ingredients and work well with a hand mixer with dough hook, first briefly at lowest and then at highest speed. Then knead the dough briefly on the lightly floured work surface. Wrap the dough in cling film and place in the refrigerator for about 1 hour.
3. Preheat the oven. Top/bottom heat: about 190 C. Hot air: about 170 C.
4. Roll out three quarters of the dough on the bottom of a springform pan (ø 26 cm, greased). Place the edge of the springform pan on the bottom. Slide the mould on the rack into the preheated oven. Pre-bake the base for about 10 minutes until soft brown.
5. Place the tin on a cake rack. Let the cake base cool down a little.
6. Form the rest of the dough into a roll, place it on the pre-baked cake base and press it against the tin so that it forms a rim about 4 cm high. Spread 7 pineapple slices on the dough base.
7. Peel and grate the ginger for the filling. Mix 2 tablespoons of the pineapple juice that has been set aside with the cornflour until smooth.
8. Bring the rest of the pineapple juice with the ginger to the boil.
9. Add the cornflour, bring to the boil again briefly and remove from the heat
10. Set aside six tablespoons of the ginger-pineapple juice for garnishing
11. Beat the eggs and sugar with a hand mixer with a whisk at medium speed until foamy. Add the quark and stir in briefly. Stir the cream cheese with the lukewarm ginger-pineapple juice until smooth and fold into the quark mixture with a whisk.
12. Fill the cream cheese quark mixture into the springform pan and smooth it down. Put the mould back into the preheated oven and bake in the same oven setting for about 40 minutes.
13. Place the mould on a cake rack. Let the cheesecake cool down completely in the mould. Then carefully remove from the mould and place in the refrigerator for at least 4 hours.
14. Cut the remaining pineapple slices into pieces. Garnish the cheesecake with the pineapple pieces and the ginger-pineapple juice that has been set aside.

Tip: Garnish the pineapple-ginger cheesecake with some mint leaves as desired.