Pineapple cheesecake #1

Yield: 10 Servings

Measure Ingredient
1 can (440-gram) condensed milk
375 grams Cream cheese
⅓ cup Lemon juice
⅔ cup Whipped cream
1 tablespoon Gelatine dissolved in:
¼ cup Boiling water
1 cup (generous) cornflake crumbs or crumbed biscuits
60 grams Melted butter
1 pinch Nutmeg
1 can (450-gram) crushed pineapple; plus liquid
2 Oranges; juice of
2 Passionfruit; pulp of

BASIC MIX

CRUST

FRUIT MIX

Date: Mon, 25 Mar 96 13:05:40 EST submitted by: thid@... (Theresa, Tauranga, New Zealand) Beat softened cream cheese till smooth & creamy. Gradually add condensed milk, beating well then add lemon juice gradually. whip cream & fold into mixture. Add dissolved gelatine.

Crust: Press firmly onto base only of greased 20cm spring form tin and refrigerate.

Combine fruit. Add ⅓ fruit mixture to basic cheesecake. Pour into prepared spring formed tin. Allow to set. Heat remaining ⅔ fruit mixture, thicken with a little arrowroot. Spread over cake. Refrigerate till firm.

Decorate with cream.

DAVE <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 26 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

Similar recipes