Cheese Cake Hawaiian
|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|
|Ground cardamom||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs) (For Filling)|
|Hawaiian topping||1 Cup (16 tbs)|
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 (350Â°) 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.