Pineapple Cheese Cake Recipe
Summary
Ingredients
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pineapple juice | 1 Cup (16 tbs) | |
| 1 1 lb. 14 oz. can pineapple slices | ||
| Eggs | 3 , separated | |
| 2 envelopes plain, unflavored gelatin (2 tablesp.) | ||
| Cottage cheese | 1 Pound | |
| 1 tablesp. grated lemon rind | ||
| 3 tablesp. lemon juice | ||
| 1 c. light or heavy cream, whipped | ||
| 2 c. fine graham cracker or zwieback crumbs | ||
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Cinnamon | 1 Teaspoon | |
Directions
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.
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.
Chef
