Cheese Cake with Pineapple Filling and Meringue Topping

Crust: Spread a 19.5cm diameter cake pan with butter and set aside

In a bowl, mix together the ground biscuit crumbs, almond extract, cinnamon powder, and ground ginger

Add the melted unsalted butter and mix until well combined

Spread the mixture into the prepared cake pan, pressing it firmly into the corners and sides

Chill in the refrigerator for at least 30 minutes

Make the filling: In a small bowl, beat the ricotta cheese until creamy

Add the vanilla extract, confectioner's sugar, eggs (one at a time), and mix until well combined

Add the milk and mix just until combined

Spread the filling over the chilled crust

Bake in a preheated oven at 150°C for 25 minutes

Remove from the oven and let it cool to room temperature

Make the topping: Strain the pineapple rings through a sieve into a bowl, reserving 1 cup of the syrup (if necessary, add water to make up the difference)

In a pan, mix together the confectioner's sugar and butter until well combined

Gradually add the pineapple syrup, stirring over low heat until the mixture comes to a simmer

Remove from the heat and let it cool to room temperature

Spread the topping over the cooled cake and smooth with a spatula

Chill in the refrigerator for 5-6 hours or overnight

Serve chilled.