This recipe has been floating around my family for as long as I can remember. It often gets pulled out at christmas and birthday get togethers. I recently learned to make it and was amazed at how easy it was.  Next time I make it’ll take a photo and post it, but for now, here’s how you do it:

You will need:

1/2 lb. plain sweet biscuits
4 oz. butter
1 dessert spoon gelatine
1/3 cup hot water
8 oz packaged cream cheese e.g. philladelphia
14. oz can condensed milk
15 oz. can crushed pineapple
1 dessert spoon grated lemon rind
1/3 cup lemon juice.

To make the crust:

Crush sweet biscuits until crumbs and combine with melted butter, mix well. Press the mixture over the base and around the sides of an 8 inch springform pan. Refridgerate until firm.

To make the cheesecake filling:
Mix gelatine with hot water and place in fridge to cool. Beat cream cheese until soft and smooth, add condensed milk and beat well. Add well-drained pineapple, lemon rind, lemon juice and cooled gelatine and mix thoroughly. Spoon the mixture into a prepared crumb crust. Refridgerate until firm.

Decorate with pineapple rings and whipped cream before serving.