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Pineapple & passionfruit cheesecake with a gingernut base
How to Feed a Family of Six for Under $20 began as a Facebook page after mother-of-five Jas McPhee shared a delicious lamb curry recipe that her children “devoured”. This is a collection of Jas’s most popular recipes with tips on shopping smart, cooking creatively while saving money.
Pineapple & Passionfruit Cheesecake with a Ginger Nut Base
These flavours complement each other so well and this cheesecake is a hit in my household. If you’re lucky enough to have a passionfruit vine at home, use fresh instead of preserved fruit.
250g packet ginger nuts
50g butter, melted
440g can crushed pineapple, strained
230g jar passionfruit pulp
250g tub cream cheese
1. Using a food processor, crush biscuits to a fine crumb. Add butter and combine.
2. Grease a 23cm round cake tin. Press mixture into tin and put in fridge or freezer for 30
minutes to chill.
3. Whip cream and add pineapple and half the passionfruit pulp.
4. Beat cream cheese in a separate bowl until smooth. Add cream mix and fold together until
5. Pour over base and top with remaining passionfruit pulp.
6. Chill until ready to serve.
What I spent
ginger nuts............... $1.29
passionfruit pulp.... $3.00
Reproduced with permission from Feed a Family of Six for under $20by Jas McPhee. Published byPenguin Group NZ. RRP $19.99. Copyright © text Jasmine McPhee, 2014 Copyright © food images Vance McPhee, 2014. Available nationwide.
For Jas's Apricot & Date Snack Bars click here.
For Jas's Barbecued Pork Kebabs click here.
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