Pine-Lime Baked Cheescake
Posted on 15/10/2011

How many would it make: 8 portion

Ingredients list:

Base:
200g gluten free biscuits,crushed
60g butter
Filling:
375g cream cheese(softened)
1 teaspoon vanilla essence
2 eggs
2 tablespoons Vitarium plain flour
1 450g tin of crushed pineapple pieces, drained
1 cup castor sugar
1 packet lime Vitarium jelly
300ml boiling water.


Method:

Base:
Combine biscuit crumbs and butter in a bowl. Press into the base of a lined cheesecake tin. Chill.
Filling:
Set oven to 160c .
Beat the cream cheese ,sugar and vanilla with mixer until smooth. Slowly add eggs one at a time then add pineapple. Mix in flour and pour filling into prepared base.
Make up lime jelly using only 300ml of boiling water. When sarting to thicken spoon into filling and swirl with a fork until marbled through.
Place in oven and bake for 30 minutes or until just set. Cool in oven with door ajar. Refrigerate until set.

Other tips:

Cheesecake is cooked when the edges are lighlty browned and the centre is custard like, it will set once chilled.