Cheesecake

PREPARATION:

Crush the biscuits into crumbs using a food processor. Add melted butter and quickly work this into a crumbly mixture. Spread in an oven dish with a diameter of 25 cm and a removable bottom and use a spoon to push the mixture to the bottom of the dish. Drain the pineapple. Spread the crushed pineapple on top of the crumbly mixture and place in the fridge. Soak the sheets of gelatine in cold water for 5 minutes. Mix milk, cornstarch and eggs in a pan. Simmer while stirring continuously until the sauce thickens. Do not boil, as this will cause the egg yolk to stiffen. Squeeze the excess moisture from the sheets of gelatine and allow them to melt in the sauce. Mix well. Allow the sauce to cool. Mix cream cheese, curd cheese, lemon juice, vanilla sugar and Hermesetas Granulated in a bowl until smooth. Add the mixture of milk, cornstarch, eggs and gelatine. Whisk the milk into a frothy lather and add. Pour the mixture into the oven dish and refrigerate for 2-3 hours. Remove the sides of the oven dish (optional) and garnish with fresh berries.