Pineapple cheesecake #1
10 Servings
Ingredients
| Quantity | 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 | |
Directions
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
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