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Every time that we have a family dinner my Mum makes this cheesecake which is a bit of a winner. It does pay to try and make it a bit earlier so that it sets nice and firm. I asked her for a copy of the recipe but obviously mum just makes it from memory now as she says � I lost my copy of the cheesecake recipe. "So its my kind of version from what I remember.� Well she made one for us the other night and it was delicious as always.

Mum makes it with different tinned fruit using the recipe as a kind of base for other flavours. I remember when she adjusted it to have Persimmon and raisin and rum flavours.

Base
250g super wine biscuits
125g butter melted
Shallow dish approx 25cm across and 3 to 4 cm deep.
Crush the biscuits in a bowls until they resemble fine bread crumbs or there abouts. Add the melted butter and then press into a shallow dish which has been lined to allow the cheesecake to be removed for serving easily

Filling
397g condensed milk
250g cream cheese
410g pineapple chunks or fruit of choice
1 level tbsp gelatine
juice of 1 lemon
Beat together the condensed milk and cream cheese until smooth. Drain the fruit keeping the juice. Put the juice in a small pot and add the gelatine to juice and stir over low heat until dissolved then add the lemon juice.
when the juice and gelatine mixture cools, fold into the cream cheese mixture along with the chopped fruit. when all mixed togather, pour into the biscuit base, put in the fridge and leave to set.


An awesome cheesecake and easily modified for other flavours and fruits.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm