Pineapple cheese cake

Advanced Cookery, School of Home Science, Department of Technical and Further Education, Sydney 1976

6 servings

Crust: 4 cups rice bubbles (coarsely crushed); 125g shortening – melted; 60g sugar; 1 tsp cinnamon

Method: Crush rice bubbles roughly, add sugar and cinnamon. Add enough shortening to bind crumbs. Line a spring form tin or press into 2 greased 20cm pie dishes and chill.

Filling: 60g gelatine; 1 cup cold water; 2 eggs; 1 tsp salt; ½ cup cream or evaporated milk; 2 cups crushed pineapple, not drained (must be canned or cooked); 500g Philadelphia cream cheese

Method: Soak gelatine in 1 cup water and dissolve. Combine egg yolks, salt, pineapple and cold water and cook over hot water until thickened. Cool slightly and add dissolved gelatine. Chill over ice stirring continually till partially set. Beat the cream cheese and lemon zest to a smooth cream adding the lemon juice gradually. Blend the pineapple mix into the cream cheese gradually. Put aside to set. Lastly fold in stiffly beaten egg whites and whipped cream. Pour into a crumb lined tin. Chill for at least 4 hrs. Top with drained pineapple jelly glaze.

Glaze: 2 tsp gelatine; ½ cup pineapple juice; ½ cup water; 1 tblsp sugar

Method: dissolve gelatine in water, combine sugar, pineapple juice and gelatine. Allow to partially set, pour over top of cake – chill.