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Export 11 ingredients for grocery delivery
Step 1
Prepare a 20cm spring form tin with baking paper over the base to make removing it easier later
Step 2
Butter or spray cooking oil on the sides of the tin and set aside
Step 3
Crush the biscuits in a food processor or in a plastic bag with a rolling pin until you get a fine crumb
Step 4
Pour the crushed biscuits into a medium sized bowl, pour over melted butter and mix well to combine
Step 5
Spoon the biscuit mixture into the prepared tin and press firmly to evenly cover the base of the tin
Step 6
Set this aside in the refrigerator to chill while you prepare the filling
Step 7
In a small bowl or cup add the cold water, sprinkle over the gelatin powder and allow this to stand untouched for 5 minutes to bloom
Step 8
Place in a microwave for 15 seconds to heat and become liquid.
Step 9
Set this aside to cool while you prepare the filling
Step 10
In a medium bowl add the room temperature cream cheese and using an electric beater whip this until it is creamy and silky, approximately 4 minutes.
Step 11
Add the condensed milk to this and whip well until it is smooth and no lumps of cream cheese remain, at least 3-4 minutes
Step 12
Add to this the drained pineapple, lemon zest, lemon juice and cooled gelatin. Stir gently to fully combine
Step 13
Pour this mixture into the prepared base, spread evenly and chill overnight for best flavour and to set or a minimum of 8 hours
Step 14
To serve remove from the spring form tin and place on a serving dish.
Step 15
You can serve this plain or try one of my topping ideas above
Step 16
Slice and enjoy!
Step 17
Store in the refrigerator for up to 3-5 days if well sealed in plastic wrap or an airtight container