Chilled Pineapple Cheesecake
|Vanilla wafer crumbs||2 1⁄3 Cup (37.33 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Crushed pineapple||2 Can (20 oz)|
|Unflavored gelatin||2 1⁄2 Tablespoon|
|Egg yolks||4 , beaten|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Cottage cheese||24 Ounce (Cream Style)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Egg whites||4 , beaten|
Mix crumbs, butter.
Press onto bottom and sides of a buttered 9 inch spring-form pan.
Drain pineapple, reserving syrup.
Soften gelatin in 1/2 cup pineapple syrup.
In double boiler, combine egg yolks, sugar, lemon peel, salt, and 2 tablespoons pineapple syrup.
Cook and stir over hot, not boiling water 5 to 8 minutes or till like smooth stirred custard (mixture will seem to get thin as it cooks).
Remove from heat; add softened gelatin; stir till dissolved.
Add crushed pineapple, cottage cheese, and vanilla.
Fold in whipped cream, then egg whites.
Pour into crumb-lined pan.
Chill about 5 hours, or till firm.
In removing cake from pan, first loosen sides with spatula.