Pineapple Cream Cheese Cake

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Ingredients for Crust:
2 Cups Cornflakes (Finely Crushed)
¼ Cup Butter (Melted)

Ingredients for Filling:
3 Eggs
225g Cream Cheese (Softened)
1 Tin Crushed Pineapple (Small)
1 Dessertspoon Gelatine
2 Dessertspoons Lemon Juice
1 Teaspoon Lemon Rind
¼ Cup Castor Sugar

Method for Crust

1. Line deep sponge tin with tin foil allowing excess foil to overlap edges.
2. Add melted butter to crushed cornflakes and mix well in a bowl.
3. Press mixture into the base of the lined sponge tin and put in freezer until required.

Method for Filling

1. Separate crushed pineapple from juice and put juice to one side.
2. Separate egg whites from yoke and put whites to one side.
3. Sprinkle the gelatine over ¼ cup pineapple juice.
4. Beat the three egg yokes.
5. Mix crushed pineapple, lemon juice, rind and egg yokes into double saucepan and cook until slightly thickened, stirring continually.
6. Add gelatine/pineapple juice to mix and continue stirring.
7. Remove from heat and add cream cheese and beat until blended.
8. Let cool until mix starts to thicken.
9. While mix cooling beat the egg white until stiff.
10. Fold beaten egg whites and castor sugar into mix.
11. Pour mix over crust and refrigerate until required.
12. Remove from tin by lifting foil lining.

Cut your Pineapple Cream Cheese Cake into finger sized slices and top each with a mint leaf. Serve at your next barbecue. Has a refreshing, tangy taste. Great on a warm evening.