Pineapple cheesecake

Recipe from: 3/31/1994 12:00:00 AM
Ingredients 12
Servings 0
Time 20-30 min

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed
  • 60
    ml
    melted butter
  • FILLING
  • 100
    ml
    pineapple jam
  • 3
    extra-large eggs, separated
  • 1
    ml
    salt
  • 160
    g
    sugar
  • 500
    g
    cream cheese
  • 170
    g
    Nestlé Ideal Evaporated Milk, chilled overnight
  • 5
    ml
    vanilla essence
  • 25
    ml
    cake flour
 

Method

1 hour
 
Preheat the oven to 160 ºC (325 ºF). Spray a 23 cm loose-bottomed springform cake tin with non-stick spray. Mix the Tennis biscuits and butter and press into the bottom of the prepared cake tin. Spread the crust with pineapple jam. Beat the egg yolks, salt and 125 ml of the sugar until light and creamy. Add the cream cheese and beat well. Add the evaporated milk and vanilla essence and beat well. Beat the egg whites and remaining sugar until soft peaks are formed and fold into the mixture. Sift the cake flour on top and fold in. Pour the mixture into the prepared crust and bake for 1 hour. Turn off the oven and leave the cheesecake in the oven until cooled. Remove the ring carefully and place the cheesecake on a serving platter. Makes a medium-sized cheesecake.
 

Read more on: bake  |  dairy
 

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