250g packet Arnott’s Butternut Snap Cookies
80g unsalted butter, melted
½ x 85g sachet lime-flavoured jelly crystals
½ x 85g sachet lemon-flavoured jelly crystals
1 cup boiling water
2 small limes, plus extra rind, finely grated, to serve Micro lemon balm, to serve
3 tsp powdered gelatine
¼ cup boiling water
2 x 250g blocks cream cheese, chopped, at room temperature
395g can sweetened condensed milk
2 tsp vanilla extract
440g can crushed pineapple, drained
Invert bases and grease 6 x 11cm (11/4-cup capacity) round springform pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press into bases of prepared pans.
For filling, sprinkle gelatine over water in a small heatproof bowl. Stir until gelatine is dissolved. Process cream cheese in a food processor until smooth. Add condensed milk and vanilla. Process until combined. With the motor operating, gradually add gelatine mixture, processing until combined. Transfer to a large bowl. Stir in crushed pineapple. Pour filling into pans over biscuit bases. Smooth tops. Refrigerate for 20-25 minutes, or until filling is firm to touch.
Combine both of the jelly crystal flavours and boiling water in a heatproof jug. Stir until dissolved. Stir in 1/3 cup cold water. Pour into a shallow dish. Refrigerate for 45 minutes, or until thickened slightly (don’t allow it to fully set).
Peel rind and pith from limes. Slice into 12 thin rounds (you use 2 per cheesecake). Arrange over filling. Pour over thickened jelly. Refrigerate for 4 hours, or overnight, until firm.
Garnish with grated rind and lemon balm leaves. Serve.
Don’t have individual pans? Make the cheesecake as a slab. Just grease and line a 20 x 30cm lamington pan with baking paper (extending it 2cm above edges to help lift out after setting), then prep as directed, adding an extra 2 hours chilling in Step 5. Use a hot, dry knife to cut into slices once set.
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