RECIPE: PINEAPPLE CHEESECAKE

This recipe was given to me by my friend HYL from PJ Malaysia (now married and living in Penang) when we were studying at Ballarat Uni. This is really yummy and not sour like some cheesecakes (why would it be when there is a whole tin of condensed milk in it!).

One tip. Don't be impatient like me and try to beat the cream cheese whilst it is still hard......it actually makes more work and takes more time. So remember to soften it at room temp. before attempting to cream it. Enjoy!

PINEAPPLE CHEESECAKE

Ingredients

Crust:
250g Arnott’s Granita Biscuits or any type of digestive biscuits
150g butter – melted

Filling:
250g cream cheese
395g can sweetened condensed milk (normal size of an Aussie Nestlé can)
3 tsp gelatine
1/3 cup cold water
440g tin Golden Circle (the best!) crushed pineapple – drained
1/4 cup pineapple juice (from the crushed pineapple tin)
(Tip: don’t throw away any left over juice from fruit cans. Freeze it in ice trays for later use or to have as icy poles. Yum!)

Method

To make the base:
Brush a 20 cm round springform tin with melted butter.
Place biscuits in a food processor and process until finely crushed. Add butter and process for 15 secs.
Press mixture into base and side of the tin. Use the base of a glass to smooth the mixture. Refrigerate.

To make the filling:
Put the 1/3 cup of water into a small bowl and sprinkle the gelatine on it. Place the bowl to stand in boiling water and mix until the gelatine dissolves.

Using electric beaters, beat cheese until light and creamy. Gradually add the condensed milk and continue beating until smooth.

Add pineapple, juice and gelatine to the cheese mixture. Beat until combined.

Pour into prepared base mixture. Refrigerate for at least 4 hours or until set. Decorate if desired with cream and sliced glace pineapple.