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Title: Pineapple Cherry Cheesecake
Categories: Dessert
Yield: 10 Servings
| CRUST | ||
| 1 1/2 | c | Zwieback crumbs |
| 1/3 | c | Sugar |
| 2 | ts | Cinnamon |
| 1/3 | c | Butter; melted |
| FILLING | ||
| 2 | cn | 8-oz. crushed pineapple in unsweetened juice, drained |
| 2 | Envelopes unflavored gelatin | |
| 3 | Egg yolks; slightly beaten | |
| 2/3 | c | Sugar |
| 1/8 | ts | Salt |
| 1/2 | c | Light cream or half & half |
| 16 | oz | Small curd cottage cheese |
| 2 | ts | Grated lemon peel |
| 1 | tb | Fresh lemon juice |
| 1/2 | c | Maraschino cherries; chopped |
| 1 | c | Whipping cream |
| 3 | Egg whites | |
Crust - combine crumbs, sugar, cinnamon, and butter until well blended. Press onto bottom and sides (about 2" high) of 9" springform pan. Chill while preparing filling.
Filling - drain pineapple, reserving liquid. Soften gelatin in pineapple juice. Combine egg yolks, sugar, and salt in heavy saucepan. Gradually stir in cream. Cook over med. heat until mixture coats a metal spoon. Remove from heat. Stir in softened gelatin.
Whip cottage cheese in blender until smooth or in mixing bowl, beat at high speed until smooth, about 5 mins. Add lemon peel and juice to cottage cheese; fold into cheese mixture. Chill until partially set. Fold in pineapple and cherries. Whip cream; fold into mixture. Beat egg whites until stiff but not dry; fold into mixture.
Turn into pan. Chill until firm. Remove sides of pan. Garnish cheesecake with pineapple slices cut into sections and maraschino cherries cut and stuffed with pineapple, if desired.
Source: old newspaper clipping (rec'd from Joni Cloud, 5/95)
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