RECIPE: LEMON PINEAPPLE CHEESECAKE

This cheesecake is one my son’s favourite. The addition of condensed milk makes it quite rich cake but the addition of the pineapple and lemon gives it a slightly tart edge. Even fussy eaters will appreciate the taste. Here’s the recipe.


Ingredients

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

Filling:
250g cream cheese (I used Philly - see my post on CREAM CHEESE)
395g can sweetened condensed milk (normal size of an Aussie Nestlé can)
3 tsp gelatine
1/3 cup cold tap water
440g tin Golden Circle (the best!) crushed pineapple – drained
1/4 cup lemon juice
(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!)
Grated jest from 1 large lemon


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/stir until the gelatine dissolves.

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

Add the crushed pineapple, lemon juice and jest and gelatine to the cheese mixture. Beat until combined, about 2 mins or so.

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