Pineapple and banana upside-down cheesecake
240 g, (300g), peeled, cut into 2cm pieces
2 small, halved lengthways, thinly sliced
light cream cheese
½ cup(s), softened
extra light sour cream
2 tsp, finely grated
Biscuits, chocolate chip, reduced-fat
- Arrange pineapple and banana over the base of a 1L (4-cup) capacity glass serving bowl.
- Using electric beaters, beat cream cheese, sour cream and half the rind until smooth. Spoon cheese mixture over fruit in bowl and smooth the surface.
- Sprinkle biscuits and remaining rind over cream cheese mixture. Refrigerate for 20 minutes or until firm. Serve sprinkled with zest.