|Fine vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Sugar||13 Tablespoon (3/4 Cup Plus 1 Tablespoon)|
|Pineapple preserves||3⁄4 Cup (12 tbs)|
|Cream cheese||1 Pound|
|Eggs||3 , separated|
|All purpose flour||2 Tablespoon|
|Undiluted evaporated milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Have cheese, eggs, and milk at room temperature.
Mix crumbs, butter, lemon juice, and 1 tablespoon sugar with hands.
Press half of mixture onto bottom of 9-inch springform pan.
Bake in preheated slow oven (325 °F.) for 5 minutes.
Put rim around bottom and butter rim.
Press remaining crumb mixture about halfway up rim.
Spread preserves on bottom crust.
Cream cheese well.
Beat in egg yolks.
Gradually beat in 1/2 cup sugar, the flour and salt.
Blend in milk and vanilla.
Beat egg whites until almost stiff.
Gradually beat in 1/4 cup sugar.
Fold carefully into first mixture.
Pour into prepared pan.
Bake in slow oven (325°F.) for 50 minutes, or until set.
Cool, then chill.
Remove rim of pan.
Whip cream until stiff, put in pastry tube, and decorate edge of cake.