| Ingredient | Method |
| Cookie base: 180 g Digestives crackers mixed oreo cookies 65 g unsalted butter, melted Filling: 200g pineapple sauce 250g cream cheese 2 eggs 60g sugar 1 tsp vanilla essence 1 tbsp corn starch 2 tbsp flour 60ml milk 1 tbsp lemon juice topping layer: 150ml pineapple juice 2 tbsp gelatin 10ml water | 1. Base: stir all ingredients until combined. Press mixture into base of 8 inches cake tin.
2. fiiling: beat cream cheese, sugar until smooth. Beat in eggs, one at a time, beating well after each addition.
3. then beat in pineapple sauce, cornstarch, milk, flour, lemon juice and vanilla essence until blended.
4. Pour filling into prepared tin. Bake in preheated oven at 180C for 50-70 minutes.
5. remove from heat and leave to cool.
6. topping: Sprinkle the gelatin over 10ml of water in a small bowl. Allow it to sit for about 1 to 2 minutes.Mix well pineapple juice and pour on top of cake. Let it refrigerate for a couple of hours before serve. |
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