Saturday, 8 October 2016

Erika's Pineapple Cheesecake

Which I turned into a gluten free  cherry cheese cake for the Gumboot Girls.

2 cups of sweet biscuits in the blender. ( I used a mixture of almond and hazel meal instead )
90 gm of melted butter
2 teaspoons of hot water
1 tablespoon of gelatine
¼ cup of hot water ( I warmed up some of the preserving syrup instead of water )
375 gm of Cream Cheese
½ cup of castor sugar
1 teaspoon of vanilla essence
¼ cup of lemon juice
425 gm can of crushed pineapple  ( I used my home preserved Lapin cherries instead )
1 ¼ cup of whipped cream

·      Combine biscuit crumbs, melted butter and 2 teaspoons of hot water.
·      Press mixture into sides and base of a cake tin (20cm), refrigerate.
·      Dissolve gelatine in ¼ cup of hot water.
·      Beat cream cheese until smooth, gradually adding sugar, dissolved gelatine, vanilla essence, lemon juice and ¼ cup of pineapple juice.
·      Blend well.
·      Fold whipped cream and drained pineapple into mixture. ( Cherries, with their stones removed )
·      Pour into shell.
·      Chill until firm, preferably overnight.
·      Decorate with strawberries and enjoy.

No comments: