Pineapple Chiffon Cheesecake

Pineapple Chiffon Cheesecake

prep time

minutes
cook time

minute
servings
10

Ingredients























Cooking Instructions

For crust:


1

In a bowl, combine crumbs and sugar; stir in butter. Press mixture firmly and evenly against the bottom and side of a 9 inch springform pan. Chill.


For cheesecake:


1

Soften gelatin in water. In a 1 quart saucepan, mix sugar and cornstarch. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook for 1 additional minute. Add softened gelatin; stir until dissolved. Pour into bowl; cool to lukewarm. Add cottage cheese, pineapple with syrup, lemon rind and juice to gelatin mixture. In a small mixing bowl beat egg whites until foamy. Continue beating; gradually add sugar and beat until stiff peaks form. Fold beaten egg whites into cheese mixture. Whip cream until stiff; fold into mixture. Pour into crust; chill until set.


For topping:


1

In a 1 quart saucepan, cook cherry pie filling over medium heat, stirring occasionally, for about 5 minutes. Stir in butter to melt. Add almond extract. Chill sauce; spoon over cheesecake. Chill several hours before serving.


Ingredients























Cooking Instructions

For crust:


1

In a bowl, combine crumbs and sugar; stir in butter. Press mixture firmly and evenly against the bottom and side of a 9 inch springform pan. Chill.


For cheesecake:


1

Soften gelatin in water. In a 1 quart saucepan, mix sugar and cornstarch. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook for 1 additional minute. Add softened gelatin; stir until dissolved. Pour into bowl; cool to lukewarm. Add cottage cheese, pineapple with syrup, lemon rind and juice to gelatin mixture. In a small mixing bowl beat egg whites until foamy. Continue beating; gradually add sugar and beat until stiff peaks form. Fold beaten egg whites into cheese mixture. Whip cream until stiff; fold into mixture. Pour into crust; chill until set.


For topping:


1

In a 1 quart saucepan, cook cherry pie filling over medium heat, stirring occasionally, for about 5 minutes. Stir in butter to melt. Add almond extract. Chill sauce; spoon over cheesecake. Chill several hours before serving.


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Tagged in: Dessert

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