Fabuliciouzly creamy with a tropical twist;
this Pineapple Cheesecake is definitely a hit with my fam-bam!
I start by crushing 2 cups of Cornflakes (I use Gluten Free ones) with my mortar & pestle to get them nice & fine. Then I melt 150g of butter in a saucepan over a low heat before pouring that on top of the crushed Cornflakes & giving it a jolly good mix to ensure all the crumbs are nice & moist. Next, simply press that lot into a loaf tin & pop in the fridge to set.
Grab yourself a mixing bowl & bung in 250g of cream cheese. Beat that with a hand held mixer to get it lovely & soft. Gradually add in 1/3 cup of lemon juice, then a whole tin (397g) of sweetened condensed milk & keep beating until gloriously smooth.
Open a tin (440g) of crushed pineapple & drain it well of the juice. Gently fold the pineapple into the filling before pouring over the top of the now chilled cornflake base then whack back into the fridge overnight to set.
When ready to serve, invert the loaf tin onto a board, then back onto your serving platter, decorate with whipped cream & strawberries then It’s Chompin Time!