Title: English Pineapple Cheddar Cheesecake
Categories: Cheesecake English
Yield: 4 Servings
| 6 | tb | Butter |
| 1 1/4 | c | Graham cracker crumbs |
| 2 | lg | Eggs, separated |
| 1/2 | c | Plus 1 Tbsp sugar |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon zest |
| 1/2 | c | Heavy cream, whipped to soft |
| | | Peaks |
| 1 | tb | Unflavored gelatin |
| 3 | tb | Cold water |
| 6 | oz | Tillamook Sharp Cheddar |
| | | Cheese, grated |
| 1 | | 8-oz can crushed pineapple, |
| | | Drained |
Butter an 8 inch springform or cake pan. Melt butter, cool slightly, then
mix with graham cracker crumbs. Press crumbs evenly onto bottom of pan, but
not on the sides. Chill. Place egg yolks in a metal mixing bowl or double
boiler. Stir in sugar and lemon juice. Over hot, but not boiling water,
beat until mixture thickens. Remove from heat and stir in lemon zest. Cool
slightly and fold in whipped cream. Mix gelatin and water in a saucepan and
stir over medium heat until gelatin is completely dissolved. Cool to
lukewarm. Fold grated cheddar and pineapple into whipped cream mixture,
then quickly fold in dissolved gelatin. Beat egg whites until stiff and
fold into mixture. Spoon onto crumb base and chill until set, 3-4 hours.
Cut with a knife dipped in hot water. From: Cooking