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Pineapple Chiffon Cheesecake

Servings: 10


For Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

For Filling:
2 tablespoons (2 envelopes) unflavored gelatin
1/2 cup cold water
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup milk
2 egg yolks, beaten
2 cups cream-style cottage cheese, sieved
1 can (8 3/4 ounces) crushed pineapple in heavy syrup
1 tablespoon lemon rind
3 tablespoons fresh lemon juice
2 egg whites
1/4 cup sugar
1 cup whipping cream

For Topping:
1 can (21 ounces) cherry pie filling
1 tablespoon butter
1/2 teaspoon almond extract

Cooking Directions:

For crust: 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: 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: 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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