Pineapple cheese cake

8 servings Prep: 15 mins, Cooking: 5 hrs
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Indulge in this refreshing dessert.

By Sheila Mae Brown October 30 2009
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Ingredients (7)

pineapple — tinned, crushed
1 condensed milk
1/2 c lemon juice — concentrated
250 ml cream
tennis biscuits — crushed
250 g cottage cheese — creamed
butter — melted
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Method:

Mix biscuit crumbs with sufficient melted butter to combine, press into deep pie dish and refrigerate. Whip fresh cream, add condensed milk, mix well then add lemon juice. Mix again, then beat in cottage cheese and stir in well drained crushed pineapple. Pour into biscuit base and chill 4 to 6 hours until well set. Makes a large, deep cheesecake.



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