Pineapple Cheesecake
- Replies 0
- 0:40 Prep
- 0:05 Cook
- Plus fridge time
Recipe by Australia's best
Ingredients
- 170 g plain biscuits ( I use Arnott's Marie)
- 85 g butter
FILLING
- 250 g cream cheese
- 395 g condensed milk
- 1/3 cup lemon juice
- 450 g (crushed) canned pineapple drained
Method
- Base: Place biscuits in a plastic bag and crush with a rolling pin or put in a food processor.
- Melt butter over low heat and add to biscuit crumbs.
- Press into a 23 cm pie dish that has been lined with greased aluminium foil (dull side of foil facing food).
- Place in fridge to set while preparing filling.
- Filling: Beat cheese until smooth.
- Gradually add the condensed milk and then the lemon juice.
- Stir in the drained crushed pineapple and pour into the prepared base.
- Allow to set and decorate with whipped cream.
