Janet’s (Incredible) Pineapple Cheesecake


A colleague sent around an email late yesterday afternoon to say that our company was having a bake sale today to raise money for our colleagues in NY who were affected by Hurricane Sandy. This gave me the perfect opportunity to make one of my most favourite childhood food memories a reality again… My mama grew up in New Zealand and one of her dearest childhood friends, Janet, shared this Pineapple Cheesecake recipe with her. Mama used to make this recipe for us growing up and I can (without a single doubt) say that this is one of my favourite cakes of all time. The texture of the pineapple and the bite of the lemon come together like a seductive tango on the tongue which will leave you with a grin that will last for some time.. It is one of those cakes that is so good, you don’t want to share it with the fear of having none for later, but yet want everyone to experience the delicious taste you have dancing around in your mouth… do yourself a favour and give this a go! 🙂


– 1 packet ginger nut biscuits – crushed
– 100 gms melted butter
– 250gms whipped cream
– 2x 250gms cartons smooth cream cheese
– 1 tin condensed milk
– 1 tin drained crushed pinapple
– 2 dessert spoons gelatine dissolved in 1/4 cup boiling water
– juice of 2 medium lemons
1. Combine together the biscuits and melted butter and press in the bottom of a greased springform tin.
2. Mix cream cheese, lemon juice and condensed milk together in bowl.
3.  Add crushed pineapple and mix.

4. Add the gelatine dissolved in boiling water, mixing while adding.
5. Fold in whipped cream with a big spoon to keep the mixture light.
6. Pour into prepared tin with ginger biscuit base.  Smooth out.
7. Refrigerate overnight. (always best although if you’re in a hurry, 3-4 hrs in fridge)
8. I decorated with a bit of zested lemon rind but Mama usually adds a pretty flower in the middle. 🙂

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