I'm a pineapple person. I love it. It's just so darn delicious. Whether it comes out of a can or fresh, I will eat it. Pineapple cake. Pineapple juice. Pineapple on pizza. Yes I do know that is a touchy subject to broach but I am a pineapple on pizza kind of person. If you're not, no sweat! I'll just eat all the pineapple off for you 😉 easy!
I have a theory on this pineapple love.
Another pineapple thing I loved as a kid, was the pineapple cheesecake my dad used to make. So good.
Obviously a normal cheesecake has a base full of gluten, and a filling full of dairy. Not really ideal. Unless one wants their stomach to die by the sword of cheesecake.
As per usual, I see if I can make it 'Michelle friendly' the term most commonly used by myself and friends.
So here it is, pineapple cheesecake. Gluten and lactose free. 😊
Pineapple Cheesecake
adapted from Kraft's recipe found here
adapted from Kraft's recipe found here
serves 12 || 30 min prep || 6 hours total
|| base ||
|| base ||
1 1/2 packets of gluten free vanilla biscuits
3 tbsp Nuttelex, melted
3 tbsp Nuttelex, melted
1/2 tsp ground cinnamon
|| filling ||
1 envelope of unflavoured gelatine
1 can of crushed pineapple in juice
2 tubs of lactose free cream cheese
1 envelope of unflavoured gelatine
1 can of crushed pineapple in juice
2 tubs of lactose free cream cheese
3/4 cup sugar
For the base:
In a food processor, whizz up the biscuits until crumbly. Add in melted Nuttelex and cinnamon, process until incorporated and comes together a bit. Press mixture into the base of a 9 inch springform pan. Put to the side, high-five yourself because that's done.
For the filling:
Drain your tin of pineapple, keeping the juice. Put the pineapple aside for a moment, and place the juice in a small saucepan. Sprinkle over your gelatine and let it sit for a couple of minutes.
Over low heat, gently stir the mixture until the gelatine has completely dissolved.
Next step, beat the lactose free cream cheese and sugar together. Nice and whipped together. Gradually add in your gelatine and juice combo, beating until completely incorporated.
Fold through your crushed pineapple.
Pour over crust, smooth the top a bit, and chuck in the fridge to set for 5 or so hours.
Serve with a dollop of LF cream/ LF ice cream/more pineapple, or just eat it by itself. And try not to eat the whole thing in one go.
The lack of photos is due to a lack of self restraint 😉
In a food processor, whizz up the biscuits until crumbly. Add in melted Nuttelex and cinnamon, process until incorporated and comes together a bit. Press mixture into the base of a 9 inch springform pan. Put to the side, high-five yourself because that's done.
For the filling:
Drain your tin of pineapple, keeping the juice. Put the pineapple aside for a moment, and place the juice in a small saucepan. Sprinkle over your gelatine and let it sit for a couple of minutes.
Over low heat, gently stir the mixture until the gelatine has completely dissolved.
Next step, beat the lactose free cream cheese and sugar together. Nice and whipped together. Gradually add in your gelatine and juice combo, beating until completely incorporated.
Fold through your crushed pineapple.
Pour over crust, smooth the top a bit, and chuck in the fridge to set for 5 or so hours.
Serve with a dollop of LF cream/ LF ice cream/more pineapple, or just eat it by itself. And try not to eat the whole thing in one go.
The lack of photos is due to a lack of self restraint 😉
