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Title: English Pineapple Cheddar Cheesecake
Categories: Cheesecake English
Yield: 4 Servings

6tbButter
1 1/4cGraham cracker crumbs
2lgEggs, separated
1/2cPlus 1 Tbsp sugar
1tbLemon juice
1tsGrated lemon zest
1/2cHeavy cream, whipped to soft
  Peaks
1tbUnflavored gelatin
3tbCold water
6ozTillamook 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

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