MILKMAID Pineapple Cheesecake
20 Minutes
Preparation Time
30 Minutes
Cooling Time
8
Serving
You will need
- MILKMAID 1/2 small tin
- Marie biscuits 15(100g)
- Butter (melted) 100g
- Gelatine 2 tbsp
- Pineapple juice 1/4 cup (40 ml)
- Pineapple (crushed) 1 cup
- Fresh cream 1 cup (150ml)
- Curd 200g
Nutritional Information
- Energy : 306.9 kcal
- Carbohydrate : 29.8 g
- Protein : 4.0 g
- Fat : 19.4 g
Let’s make it
Step 1
In a bowl crush the biscuits finely, add the melted butter and mix well. Press the mix into a greased shallow glass dish or a loose bottom pie dish and chill in the refrigerator for 15 minutes.
Step 2
Strain the curd in a muslin cloth for 10 minutes to get hung curd.
Step 3
In a separate bowl, sprinkle the gelatine over the pineapple juice and place the bowl in a saucepan of simmering water and stir until the gelatin is dissolved.
Step 4
Whisk the hung curd and MILKMAID until smooth. Add the crushed pineapples and dissolved gelatin; mix well.
Step 5
Whip the cream till soft peaks form. Then fold into the curd mixture. Pour onto the chilled biscuit layer and refrigerate for 1 to 2 hours or until set.
