The kitchen is completely my happy place and my kids know this of me. It’s therefore no real surprise that they have an affinity with the kitchen too and are always asking to help and make things with me. Most of the time it takes too long to let them get involved so I say no. But the times when I allow them to join me and they create something delicious, like this Pineapple Jelly Cheesecake, their reaction to being involved and the joy they get from creating something they can eat makes it all worthwhile and I realise I should say “yes” more often.
Over the weekend, following a fun outing to the Santa Parade, complete with face painting, I decided to let my two little reindeer into the kitchen at the same time while the youngest took a nap. And I pretty much just sat back, gave instructions, and let them do all the things (even the ones I usually take over). They cooperated so nicely with each other, each taking on their own tasks and they worked as a team to create a delicious result.
Our extended family came for dinner and were grinning from ear to ear when dessert was served. Everyone was treated to this simple, easy and delicious Pineapple Jelly Cheesecake that is reminiscent of one our own Mama used to make for us when we were kids.
Through following our friend Rosie on her OE adventures on Rosie’s World and enjoying learning more about farm life through our favourite iPhone game Farm Rules, we have found the next step for us is to see whether we are including enough dairy into our diet. We have yoghurt in lunchboxes and on cereal, cheese in sandwiches and milk on cereal, but obviously no one is going to say no to cheesecake, so this was a great way to show them that they can be busy in the kitchen together, creating a delicious treat and still hit the mark when it comes to getting the necessary calcium they need to grow healthy and strong.
It’s a very simple recipe, with just a few uncomplicated steps, making it the perfect kind of weekend activity for your kids too. Containing plenty of dairy for healthy bones and lots of calcium, this is a recipe that you can make in advance and leave in the fridge for up to three days.
- 1 packet Superwine Biscuits (or Krispies)
- 85 grams butter, melted
- 2 T hot water
- 375 grams Cream cheese, at room temperature
- 1/4 C caster sugar
- 1 t vanilla extract
- 1/4 C lemon juice
- 2 T Pineapple or Tropical Jelly crystals, dissolved in 1/4 C hot water
- 1 tin crushed pineapple, set aside 1/2 C juice
- 1 C cream
- Crush wine biscuits to a fine crumb. Add melted butter and hot water and combine.
- Press into a greased dish using the back of a metal spoon.
- Cover with gladwrap and place in the fridge to set while you make the filling.
- Beat the cream cheese until smooth. Add the caster sugar, jelly mixture, vanilla extract, lemon juice and 1/2 C juice from the tin of pineapple. Blend well.
- In a separate bowl, whip the cream and fold through the crushed pineapple. Add to the cream cheese mixture and gently combine.
- Remove the base from the fridge and pour the filling evenly over the base, smoothing if necessary.
- Cover and return to the fridge to set for at least 4 hours.
* this post was made possible thanks to Rosie’s World.