Tuesday, January 03, 2006

Resipi...Pineapple Cheese Cake

1-1/2 cups crushed graham crackers
1/4 cup melted butter
1 tbsp. sugar
1 tsp. cinnamon
1-1/2 envelopes unflavored gelatin
6 tbsp. cold water
1/2 cup sugar
2 egg yolks, lightly beaten
1/4 tsp. salt
1 can (9 oz.) crushed pineapple, drained (reserve 1/3 cup of the syrup)
1 cup cottage cheese
1 package (3 oz.) cream cheese
1 tbsp. strained lemon juice
1 tsp. grated lemon rind
2 egg whites
1 cup heavy cream, whipped
1/2 tsp. vanilla

Combine crushed graham crackers, melted butter, 1 tablespoon sugar and cinnamon. Set aside 1/2 cup of the crumb mixture for topping. Press remainder into the bottom of a greased 8-inch spring form pan. Mix gelatin and cold water, then let stand for 5 minutes. In the top of a double boiler mix 1/4 cup sugar, egg yolks, salt and reserved syrup from the pineapple. Stir well. Cook over boiling water, stirring constantly, until the mixture thickens and coats the spoon. Remove from heat. Add the softened gelatin, stirring until it is dissolved. Rub the cottage cheese and cream cheese through a sieve and blend well. Add to egg mixture. Beat until smooth. Stir in the lemon juice and lemon rind. Chill until partially thickened (about 10 to 15 minutes). Beat egg whites until frothy then gradually beat in the remaining 1/4 cup of sugar. Beat until stiff. Fold into the chilled mixture. Fold in the whipped heavy cream and the vanilla. Spread the drained crushed pineapple evenly on top of crumbs. Pour in cheese mixture, then top with remaining crumbs. Chill until firm. Remove sides of mold to serve. Serves 8.


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