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Cheese Cake With Pineapple

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  Rusks/Zwieback 6 Ounce (1 Package)
  Butter 1⁄3 Cup (5.33 tbs), melted
  Grated lemon rind 3 Teaspoon
  Sugar 1 1⁄4 Cup (20 tbs)
  Crushed pineapple 1 Cup (16 tbs), thoroughly drained
  Creamed cottage cheese 3 Cup (48 tbs)
  Salt 3⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Eggs 4

Roll the rusks into fine crumbs (makes 2 cups).
Add the melted butter, 1 teaspoon of the lemon rind, and 1/4 cup of the sugar.
Mix well.
Pat all but 1/2 cup of this mixture on to the bottom and sides of a well greased 9-inch spring form pan to form a thin crust.
Spread bottom with well drained pineapple.
Press the cottage cheese through a fine sieve.
Add the salt, flour, remaining lemon rind, lemon juice and cream and beat well.
Combine eggs and remaining cup of sugar and beat until light.
Lightly fold into the cheese mixture.
Pour into crumb lined pan and sprinkle lightly with the remaining 1/2 cup of crumb mixture.
Bake in a moderately slow oven (325° F.) 1 hour.
Turn off heat and let stand in oven for 1 hour.
Remove to cake rack and cool.
Remove sides of spring form to serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3496 Calories from Fat 974

% Daily Value*

Total Fat 108 g165.7%

Saturated Fat 62.4 g312.1%

Trans Fat 0 g

Cholesterol 1090.8 mg363.6%

Sodium 3672.6 mg153%

Total Carbohydrates 549 g182.9%

Dietary Fiber 13.6 g54.5%

Sugars 365.2 g

Protein 87 g173.4%

Vitamin A 61.4% Vitamin C 106.8%

Calcium 40.1% Iron 29.4%

*Based on a 2000 Calorie diet

Cheese Cake With Pineapple Recipe