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Mum makes a mean cheese cake  and she has this recipe that is usually made with a can of pineapple but the pineapple can usually be subbed out for some combination of your own.

In this instance she made this cheese cake using some of this years fruit off our Persimmon tree.

Original recipe

Base

1 Packet of Super wine Biscuits 250gm
125 Gm of butter melted 

Crush biscuits and add the melted butter. Press into a suitable dish and refrigerate

Filling
1 Tin condensed milk  397 gm
lge container Cream Cheese  250gm
tin pineapple chunks
1 level  tbspn of gelatine
juice of one lemon


Cream condensed milk and cream cheese until smooth

Drain fruit into a pot  and keep aside.

Add the gelatin to the pineapple juice in the pot and stir over a low heat until dissolved, add the juice of a lemon and set aside to cool.

Once the gelatin mix is cool,  Combine the creamed condensed milk and cream cheese, fruit chunks and gelatin mix and mix well and pour into the refrigerated  biscuit base.

chill in the refrigerator until well set  and serve when needed with whipped cream.

Persimmon Version

3 persimmon peeled and cut into chunks
3/4 cup of water to cook the persimmons chunks down
simmer the persimmons until soft, strain and keep the liquid, needing about 3/4 cup of liquid to add  the gelatin to and then stir over a low heat until the gelatin is dissolved 
cool the persimmon gelatin  liquid


once all is cool 

3/4 cup raisins with 1/4 cup of rum added 
strained persimmon fruits
gelatin and persimmon liquid

combine all togather with the cream cheese and condensed milk  mixture and then pour into biscuit base and refrigerate until its set.



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