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Chilled Pineapple Cheesecake

sweet.chef's picture
Chilled pineapple cheesecake is a frozen cheesecake made with a vanilla wafer crust. The crumbly and light crust of the chilled pineapple cheesecake is filled with cream styled cottage cheese cpmbined with heavy cream, pineapples, eggs and flavored with lemon peel and vanilla. The chilled pineapple cheesecake is a perfect summer dessert with a hawaiian flavor.
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Cottage cheese 24 Ounce (Cream Style)
  Vanilla 1 Tablespoon
  Heavy cream 2 Cup (32 tbs), whipped
  Egg whites 4 , beaten
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Servings: 
16

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