Erika's Pineapple Cheesecake

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

Ingredients:

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

Method:

·      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.