Pineapple cheesecake

YOU
0 serving Prep: 30 mins, Cooking: 1 hr
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Dairy

By Food24 November 03 2009
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Ingredients (10)

CRUST
200.00 g tennis biscuits — crushed
60.00 ml butter — melted
FILLING
100.00 ml jam — pineapple
3.00 eggs — extra-large, seperated
1.00 ml salt
160.00 g sugar
500.00 g cream cheese
170.00 g nestlé ideal evaporated milk — chilled overnight
5.00 ml vanilla — essence
25.00 ml flour — cake
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Method:

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.



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