Shane Pinnegar

PO Box 714
Innaloo City 6918
Western Australia


0419 - 937 - 351 (mobile)
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Voodoo Moon's Pineapple Cheesecake


500g cream cheese (mascarpone or neufechtal is best, and philly is fine too)

300ml cream
1 tin condensed milk
1 jar Voodoo Moon’s Calypso - Pineapple Macadamia Chutney
7 leaves gelatine (or 10g gelatine powder)

Beat the cheese and condensed milk together well, then add the cream slowly, while beating, until it is well combined and starting to stiffen. Pour in the jar of Voodoo Moon’s Calypso Chutney and combine well.

Dissolve the gelatine and mix through quickly and thoroughly. Pour the mix into a prepared biscuit base and refridgerate for a couple of hours until set. Serve with chantilly cream and a few slices of lime and enjoy!
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