Total Time
15mins
Prep 15 mins
Cook 0 mins

I have been making this recipe for years. Its from an old New Zealand cookbook and was put forward by a P.M Blake in Mt Maunganui. Every christmas time since I started making it this cheesecake has been requested and relatives look forward to it. And it has never failed!

Ingredients Nutrition

Directions

  1. Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm.
  2. Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
  3. Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
  4. Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.

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