Pineapple cheesecake

Makes 2

Base........

• 1 pkt Farmbake shortbread biscuits
• 125grams butter

Grease sides of two 23cm pavlova rings.

Melt butter in saucepan, add crushed biscuits, mix well and spread evenly in rings. Place in fridge to set.

Filling........

• 2 eggs
• 250gr cream cheese (lite will work)
• 1 lemon
• 300ml whipping cream
• 1 cup sugar
• 1 heaped tablespoon gelatine

Separate two eggs. Put whites in one bowl and yolks in another.
Grate rind of lemon and squeeze juice. Beat dream cheese and cup of sugar until smooth.

add rind and juice of 1 lemon. Beat to combine, add egg yolks. Beat for two minutes

Soften gelatine in 3 tablespoons of hot water, whn cool beat into cream cheese mixture, then fold (gently) in the egg whites.

Spread mixture over crust in fridge.

Topping.........

• 1 lemon jelly
• 2 sherry optional or replace with pineapple juice)
• 1 cup hot water
• 440gr tin crushed pineapple
• 1 lemon

Dissolve jelly in 1 cup of hot water
Add rind and juice of lemon; stir in sherry then stir in undrained tin of pineapple

Put in fridge until just about set then spoon gently over cheese cake and return to fridge to set

Best made the day before required. Deep freezes beautifully.

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