'Just bung it in' pineapple cheesecake recipe

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  • Serves 6
  • 30 mins to prepare and 5 hrs 00 mins to cool
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Customer recipe by Mary Nash
Added 70 months ago

Put the jelly cubes into a jug, add the boiling water, stir and leave to dissolve.
Put the biscuits in a a bag, tie up the top and bash them with a rollling pin until it is the texture of breadcrumbs
Place the crumbs in a bowl and mix with the soften butter to help it stick together
Place the mixture in a 20cm (8inch) flan or cake tin and flatten with the back of a spoon until compact.
Put the base in the fridge to harden for a few mns.


Put the cream cheese into a processor with the drained crushed pineapple, pour in the melted jelly and blend together. (Alternatively, stir together in a bowl.
Pour the cream cheese mixture on top of the biscuit base.
Put into the fridge to set for 4-5 hours

If you can't get hold of crushed pineapple, drain pineapple pieces and blend until crushed in a processor.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 35g pack - pineapple or lemon jelly
  • 200g (7oz) - digestive biscuits
  • 50g (2oz) - butter, melted
  • 300g (10oz) - cream cheese of fromage frais
  • 400g - crushed pineapple, drained
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