Pineapple CheeseCake!!

Made cheesecake for a christmas party i had at my bf's place ydae! On Th jie's request! My good fwens loves this cheese cake! Coz it has a yummy crust, served cold and its light! They have not eaten this for a long time. Haha! Will try to make this for u gals next year ok??

Mum got this recipe from my auntie. I loved the taste of it when i tried my aunt's and pestered my mum to learn how to make it. I was surprised that the cake was quite popular with my frns too. I hope pple who tried it ydae loves it too! Frm wat i rem, not much pple commented it was good! Hmphz! so sad! coz this time it was done by me and BC instead of mummy! My first attempt ok? must gif chance! Moreover i made it in BC's hse! no mama to guide! keke!

Ingredients:

• 2-3 tsp of Gelatine
• 125g Butter
• 1 tin Nestle Cream (170g)
• 1 pkt of digestive biscuit (crushed)
• 1 can philadelphia cream cheese (Net wt. 8oz or 227g)
• 1 big can pineapple(cut into pieces)
• 2-3 tsps of sugar (fine)

1. Crush digestive biscuits. Add softened butter to biscuits. Mix well until butter has melted. Make sure there are no lumps. Put mixture in a cake pan and press it hard. Put it in the freezer for at least 20 minutes.


We used about 18 digestive biscuits. BC was responsible for crushing the biscuits. He put a few biscuits at a time into a plastic bag and use a rolling pin to crush the biscuits. Make sure u crush it real fine. I was responsible of mixing the butter with the crushed biscuits. After mixing the butter well with the biscuits, start to form the mixture as a base on the cake tin.


2. Add philadelphia cheese to 2-3 tsp of sugar. Loosen the cheese and mix well.


The philadelphia cream cheese is sold as 250g instead of 227g. So instead of wastage, both of us decided to put the whole packet of cheese inside. Guess 23g more of cheese wun make much of a difference! Wonder who came up with this measurement. Wierd !


3. Boil pineapple with the syrup. Add in the cheese mixture.


Keke! Jus boil as shown in pic.


4. Shake the tin of nestle cream. Then add it to them mixture. Low heat when cream is added.


My tin of cream! Shake before opening! i forgot! used spoon to mix instead! keke!


5. Add 2-3 tsp of gelatine (depending on preferred texture). Stir for a whle so that the gelatine is mixed well.


This is how everything looks like when it completely mixed.


6. Pour mixture onto the digestive base. Make sure that the pineapple pieces are covered by the mixture. Cool it before putting the cake in the freezer.
   
   
   Our cheesecake! Try not to pour the hot mixture immediately into the biscuit crust! Make sure the crust is hard. Let the mixture cool for like 5 mins. Place the pineapples evenly on the crust. Then pour the rest of the mixture to cover the pineapple. Wait for it to cool then freeze for cheesecake for at least 2 hour.
   
   Serve cold. Try to rest it outside for a while if its very frozen. Try not to leave it outside too long else the cheesecake will crumble. Enjoy!