BRIGETTE’S QUICK PINEAPPLE CHEESECAKE
1 packet pineapple jelly, dissolved in 250 ml boiling water
1 can pineapple chunks, drained
1 container creamed cottage cheese
250 ml cream
Rennis biscuits or boudoir bisccuits
Mix the juice of pineapple into the dissolved jelly.
Let mixture thicken in the fridge.
Whisk cream until soft peak stage.
When the mixture is thick, but not set add this with the creamed cottage cheese to the cream and whisk until well incorporated.
On the bottom of a rectangle dish place some tennis biscuits or boudoir biscuits.
Even scatter pineapple chunks on top of biscuits.
Cover with the jelly mixture and repeat another layer.
Decorate with some pineapple chunks.
Alternatives:
You may use cream cheese if you wish.
I sometimes omit the biscuits and use slices of gingerbread if I have any in the freezer.
Can be made in a round foil tartplate, but then there won’t be any layers and you’ll get 2 tarts from it.
Source: Brigette Van Heerden
Photo: Adam Cloete
Note by Adam Cloete
Ek het gister hierdie outjie probeer maak, maar het nie pynappelstukke en jellie gehad nie. Toe gebruik ek maar wat ek in die huis het en dit is cream soda jellie en perskehelftes. Die heerlike kombinasie maak toe ‘n Cream Soda and Peach cheesecake.
