Preparation:

1)Separate the pineapple slices from the juices. Reserve the juice and set aside. Chop the pineapple slices into smaller pieces and set aside. 2)Place the sponge cases on a chopping board. Release the base of the 22 cm springform pan. Place the base on top of one of the sponges. Use a sharp knife to cut around base and discard the offcuts. Repeat with another sponge. Set aside. 3)Using the handheld electric mixer, mix the soft cheese for a couple of minutes until smooth. Add 500 ml of the double cream (reserve the rest for later), and whisk to combine. 4)Pour the warm water into a small bowl or a jug and sprinkle the gelatine powder into it. Mix well, to dissolve the gelatine. Pour the gelatine mixture into the bowl with soft cheese and cream and beat to combine. Reserve roughly about 1/3 of this mixture and transfer it to separate bowl, cover and set it aside. 5)Set aside 3-5 mini meringues, then crush the rest into smaller pieces. Fold the pineapple (save few pieces for the decoration) into the main soft cheese and cream mixture, followed by the chopped dried cherries and the crushed meringue. 6)Place one of the sponges into the springform tin. Use a toothpick or a skewer to gently poke over the surface of the sponge, then brush it lightly with the pineapple juice. Gently spoon the fruit mixture over the sponge base and spread evenly. Smooth the surface and top with the remaining sponge, brushing it with some more of the pineapple juice. Place in the fridge for minimum 2 hours. 7)Add the remaining 100 ml of double cream to the reserved soft cheese mixture and mix to combine. Fold in the cherry jam/ conserve. 8)Transfer the chilled cheesecake into a serving plate. Spread a layer of the soft cheese mixture over the sides and on top of the cake. Decorate the cheesecake with the reserved meringues (you can also sprinkle crushed meringue on top), and smaller pineapple pieces. 9)➡️ Recipe by Anna Wierzbinska