|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.
Calories 1109 Calories from Fat 643
% Daily Value*
Total Fat 73 g111.8%
Saturated Fat 41.8 g209%
Trans Fat 0.5 g
Cholesterol 374.7 mg124.9%
Sodium 731.4 mg30.5%
Total Carbohydrates 103 g34.4%
Dietary Fiber 0.81 g3.2%
Sugars 75 g
Protein 16 g31%
Vitamin A 52.1% Vitamin C 4.1%
Calcium 24.8% Iron 8.5%
*Based on a 2000 Calorie diet