I wrote the recipe for this cheese cake with pineapple in a recipe book years ago. The original crust for this cheese cake was made with graham cracker crumbles mixed with butter. To make it easier I bought the Graham Cracker Crust this time, ready for use.
The recipe is easy to make. Just in three steps and then wait for the cheese cake to set in the fridge for two hours.
This cheese cake is made with #raisins, #pineapple and #gelatine.
Be aware that gelatine is not vegan since it is made from simmering meat bones and then extracted.
Raisins are great for:
aid #digestion
boost iron levels
keep #bones strong
Pineapple is great for:
improves #digestion
strengthen #bones
shortens #viral and #bacterial infections
alleviates #arthritis
Gelatine is great for:
It is easy to make this cheese cake.
Ingredients:
7 oz or 200 g cream cheese
1/2 cup sugar
juice of 1 #lemon
2 tablespoons #raisins
1/2 cup or 1/8 litre whipping cream
1/4 can of crushed #pineapples with juice
1 pouch, 2 teaspoons or 7 g of #gelatine powder, unflavoured
1 Graham Cracker Crust or pie crust
Preparations:
Step 1:
in a bowl mix cream cheese, sugar and lemon juice
Step 2:
in a small pan add pineapples and juice
add gelatine powder and mix
heat the pineapple mix very gently until warm, don't cook it!
Step 3:
add the pineapple/gelatine mix and raisins to the cream cheese mix
mix gently
pour the mix on top of the Graham Cracker Crust and smooth it
cover with a plate , aluminum foil or plastic wrap
put the pineapple cheese cake in fridge for 2 hours
Ready to enjoy!
Eat and Live!!
Opmerkingen