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Cheese Cake Hawaiian

Love.Food's picture
Ingredients
  Vanilla wafer crumbs 1 Cup (16 tbs)
  Sugar 2 Tablespoon (For Crust)
  Melted butter/Margarine 2 Tablespoon
  Lemon gelatin 6 Ounce
  Boiling water 1 Cup (16 tbs)
  Eggs 3 Small, separated
  Cream style cottage cheese 1 Pound
  Vanilla 2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs) (For Filling)
  Hawaiian topping 1 Cup (16 tbs)
Directions

Combine crumbs with the 2 tablespoons sugar in a medium size bowl; blend in melted butter or margarine.
Press evenly over bottom and side of a buttered 8 inch spring form pan.
Bake in moderate oven (350°) for 10 minutes, or until crumbs are set.
Cool while making filling.
Dissolve gelatin in boiling water in a medium size saucepan.
Beat egg yolks slightly in a small bowl.
Slowly stir half of hot gelatin mixture into beaten eggs; stir back into pan.
Cook until mixture thickens slightly.
Sieve cottage cheese into a large bowl; blend in gelatin mixture, vanilla, and cardamom.
Chill until thickened.
Beat egg whites until foamy white and double in volume in a small bowl.
Beat in the 14 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
Fold into cottage cheese mixture.
Pour into prepared crumb crust.
Chill for 4 hours, or until firm.
Loosen cake around edge with a knife; release spring and carefully lift off side of pan.
Slide cake, still on metal base, onto a serving plate.
Top with Hawaiian Topping .
Chill for 1 hour, or until serving time.
Hawaiian Topping Drain the syrup from 1 eight ounce can sliced pineapple into a small saucepan; blend in 2 teaspoons cornstarch.
Cook, stirring constantly, until mixture thickens and bubbles for 3 minutes.
Stir in 2 tablespoons syrup from maraschino cherries; cool slightly.
Arrange pineapple slices and 4 maraschino cherries on top of cheese cake.
Brush glaze over fruits and cheese cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Quick
Servings: 
12

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