Pineapple Cheese Cake
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Canned pineapple slices||30 Ounce (1 Can)|
|Eggs||3 , separated|
|Unflavored gelatin||2 Tablespoon (2 Envelopes, Plain)|
|Cottage cheese||1 Pound|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Cream||1 Cup (16 tbs), whipped (Light / Heavy)|
|Fine graham cracker crumbs/Zwieback crumbs||2 Cup (32 tbs)|
|Melted butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
In a double boiler, combine 1/4 c of sugar, the salt, and 1/2 c of juice drained from the canned pineapple slices with the slightly beaten egg yolks.
Cook over boiling water until smooth and thickened, stirring constantly.
Soak the gelatin in the remaining 1/2 c pineapple juice for 5 min.; add to the hot mixture, and stir until dissolved.
Chill until beginning to thicken; then add 3 of the pineapple slices cut fine, the cottage cheese, which has been pressed through a sieve, lemon rind, and lemon juice.
Fold in the 3 egg whites, beaten stiff, and the whipped cream.
If light cream is used, whip as in Whipped Light Cream, Method I.
Meanwhile, combine Crumbs (roll out with a rolling pin), melted butter, the remaining 1/4 c of sugar, and cinnamon, and mix well.
Reserve 3/4 c of this mixture; then line a pan about 12" x 7" x 2" with the remaining mixture.
Pour the cottage cheese mixture into this; then sprinkle with the remaining 3/4 c of the crumb mixture.
Arrange the remaining pineapple slices, which have been cut in two, on top.
Chill in the refrigerator until set.