Color Scheme

Subscribe now

Pineapple Cheesecake recipe hits the spot

By Lorie Hutson lorieh@spokesman.com(509) 459-5446

Readers have come to the rescue, again.

A few weeks ago in the Cook’s Notebook we asked on behalf of Lynda Lowman if anyone had a favorite Pineapple Cheesecake recipe that was made with cottage cheese. She lost one that she had clipped from the paper years ago.

Thanks to all of the readers who sent along their recipes. I forwarded them to Lowman and she tested several of them at home.

“I am really having fun trying out these recipes, and so are my neighbors,” Lowman said in an e-mail message. “Obviously, we can’t consume all these cakes, so share with whoever is handy.”

Lowman said that a recipe sent by Nancy Russell in Chattaroy hit the spot. Russell said the original recipe came from a Knox gelatin ad in a magazine.

“I’ve made it twice and it gets raves,” Lowman wrote. “I just wanted to thank you again and I won’t hold my weight gain against you.”

Here’s the recipe:

Pineapple Cheesecake

For the crust:

1 1/2 cups graham cracker crumbs

6 tablespoons margarine, melted

1/4 cup sugar

For the filling:

1 (13 1/4-ounce) can crushed pineapple

1 envelope Knox gelatin

1/2 cup sugar

3 egg yolks, beaten

1 1/2 cups cottage cheese

1 (8 ounce) package cream cheese, softened

2 tablespoons lemon juice

3 egg whites

3 tablespoons sugar

1/2 cup whipping cream

To make the crust: Combine 1 1/4 cups graham cracker crumbs, sugar, and melted margarine. Reserve 1/4 cup crumbs for topping. Press mixture in bottom of a 13-by-9-inch baking pan. Bake in a 375-degree oven for 8 minutes; chill.

For the filling: Drain pineapple, reserving 1/2 cup of juice. In saucepan, combine Knox gelatin, 1/2 cup sugar, egg yolks, and reserved juice. Cook and stir until slightly thickened. Chill till just partially set. Watch carefully so it doesn’t set firm. Beat together cottage cheese, cream cheese, and lemon juice. Gradually add gelatin mixture, beating until smooth. Beat egg whites to soft peaks. Gradually add 3 tablespoons sugar, beating to stiff peaks. Fold into cheese mixture. Whip whipping cream and fold into mixture. Fold in drained pineapple. Turn into prepared, chilled crust. Sprinkle with reserved graham cracker crumbs. Chill until firm.

Yield: 10 to 12 servings

Approximate nutrition per serving, based on 12: 326 calories, 19 grams fat (8.5 grams saturated, 52 percent fat calories, 8 grams protein, 32 grams carbohydrate, 89 milligrams cholesterol, less than 1 gram dietary fiber, 349 milligrams sodium.