1 cup graham cracker crumbs
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 springform pan.
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 cheesecake.
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