Saturday, November 6, 2010
Pineapple Cheese Cake- serves 8-10
For cake base:
200 g sweet biscuits--Tiger biscuits will do just fine
100 g melted butter--buttercup?
use a food processor to crush the biscuits. mix well with the melted butter. Press into a greased springform tin lined with non stick baking paper. Refrigerate while you are preparing the filling.
250 g cream cheese ( i use philladelphia cream cheese )
1 can cubed pineapple- well drained --lightly crushed / blended )
2 tablespoon lemon juice
3/4 cup caster sugar
1 teaspoon plain jelly powder ( i use nona's )--dissolve in 2 tablespoon of boiling water
1 cup thick cream
Beat the cheese and caster sugar until creamy. Put in thick cream. Beat more. Add in lemon juice, crushed pineapple, and dissolved jelly. Mix well. Pour the cheese filling on top of the base. Put some pineapple slice on top to decorate. Refrigerate over nite. Served cool.