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Chilled Pineapple Cheesecake
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Recipe Information

  • 2-1/3 cups (550 ml) fine vanilla wafer crumbs
  • 1/2 cup (125 ml) butter or margarine, melted
  • 2-1/2 cups (600 ml) crushed pineapple
  • 2 envelopes (2 tbsp) plus 1 tsp (5 ml) unflavored gelatin
  • 4 egg yolks, slightly beaten (save egg whites)
  • 1 cup (225 ml) sugar
  • 2 tsp (10 ml) grated lemon peel
  • 1/4 tsp (1 ml) salt
  • 2 12 oz (336 grm). cartons (3 cups) small curd cream-style cottage cheese
  • 1 tbsp (15 ml) vanilla
  • 2 cups (475 ml) heavy cream, whipped
  • 4 egg whites, stiff beaten
  • Mix crumbs and butter.
  • Press onto bottom and sides of buttered 9 inch springform pan.
  • Drain pineapple reserving syrup.
  • Soften gelatin in 1/2 cup (125 ml) pineapple syrup.
  • In double boiler, combine egg yolks, sugar, lemon peel, salt and 2 tbsp (30 ml) pineapple syrup.
  • Cook and stir over hot, not boiling water 5 to 8 minutes or until like smooth stirred custard (mixture will seem to get thin as it cooks).
  • Remove from heat.
  • Add softened gelatin and stir until dissolved.
  • Add crushed pineapple, cottage cheese and vanilla.
  • Fold in whipped cream, then egg whites.
  • Pour into crumb-lined pan.
  • Chill about 5 hours or until firm.
  • Loosen sides of cheesecake from pan with spatula before removing ring.
This recipe came from the Better Homes and Gardens Dessert Cook Book, Meridith Publishing Co. 1960.

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