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Pineapple Cheese Cake

Western.Chefs's picture
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  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
  Cinnamon 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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