Pineapple Cheesecake Recipe
Easy and Delicious Cheesecake Recipes
1 cup graham
2 tablespoons granulated sugar
3 tablespoons butter, melted
1 envelope unflavored gelatine
1/4 cup cold water
1 small box lemon pie filling
1/2 cup granulated sugar
1 3/4 cups cold water
1 egg yolk, slightly beaten
8 ounces cream cheese
1 (20 ounce) can crushed pineapple
3 egg whites
3 tablespoons granulated sugar
Combine crumbs, 2 tablespoons sugar and melted butter. Reserve 1/4 cup of crumbs
for top of cheesecake. Press remaining crumbs in bottom of greased 9-inch
Soften gelatine in 1/4 cup cold water for 5 minutes.
In saucepan, combine lemon pie filling, 1/2 cup sugar, 1 3/4 cups water and egg
yolk. Mix well; cook and stir until thickened. Remove from heat; add gelatine.
Stir until dissolved.
Beat cream cheese until softened and add lemon mixture slowly, beating until
smooth. Fold in 1 cup of the crushed pineapple.
Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and
continue to beat until stiff. Fold into cheese mixture. Pour into pan. Sprinkle
reserved crumbs on edge. Chill several hours or overnight until firm.
Pineapple Glaze: Measure remaining pineapple and juice and add water if
necessary to make 1 1/2 cups. Combine with 1/4 cup of sugar and 1 1/2
tablespoons of cornstarch. Cook, stirring, until thick. Add 1/4 tablespoon
almond flavoring. Cool completely. Spread in the middle and on top of