Thought I’d dig up an old family favourite but change how I serve this delightful recipe to my guests. I plan to use my mason jars to impress my guests for our family Sunday luncheon. I just love the idea of using my jars as they store easily in the fridge and each pint jar holds a decent serve. These are also great to take on picnics or as a gift to the hostess when your invited out to lunch or dinner. They are also wonderful addition to Christmas or Easter family gatherings as they transport so easily.
2 packets of finely crushed plain biscuits of your choice, I use Milk Arrowroot biscuits for my crust.
200 gm unsalted butter melted.
Mix melted butter and crushed biscuits into a bowl.
Into clean pint mason jars place 3/4 cup of the biscuit mix and press down firmly to make the base for the cake mixture, I use the end of my rolling pin for this. Place your jars into the fridge for later.
2 14 oz\ 395 gm can of condensed milk.
3 250 gm packets softened creamed cheese.
1\2 pint cream lightly whiped.
Juice of 3 large lemons. I also grated in the rind of 2 lemons.
2 table spoons unflavoured gelatine powder sprinkled over 1\2 a cup boiling water. I use the pineapple tin for this.
Beat cheese in a large bowl till soft and smooth.
Slowly add condensed milk to cheese.
Add the lemon juice and lemon rind mixing well.
Fold in the whipped cream.
Add a 1/3 of the fruit topping.
Add the gelatine mixture and mix in well.
Pour cheese cake mixture evenly into the mason jars leaving enough room to add your topping, place your jars back into the fridge to set.
Once the mixture has set add the cooled topping to each jar and serve with a dollop of whipped cream.
Set aside 1/3 of the topping to add to your cheese cake mixture.
2 small 440 gm tins crushed pineapple.
Juice of 4 oranges.
Pulp of 4 passion fruits.
6 teaspoons arrowroot powder.
Add all the ingredients into a large saucepan.
Heat remaining fruit mixture and add arrowroot to thicken.
Let the topping cool before adding onto your cheese cakes in mason jars.