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| 2 | envelopes | gelatin | unflavored |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | pineapple juice | unsweetened |
| 3 | teaspoons | pineapple juice | unsweetened |
| 1 | cup | milk, low-fat | |
| 2 | each | egg | separated |
| 2 | packages | butter buds | divided |
| 1/4 | cup | sugar | divided |
| 1 | tablespoon | lemon zest | grated |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | cottage cheese | dry curd |
| 1/2 | cup | pineapple | juice packed, crushed |
| 1/2 | cup | graham cracker crumbs | |
| 1 | tablespoon | lemon juice |
Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler.
Place over boiling water and cook, stirring constantly, til gelatin dissolves and mixture thickens slightly.
Cool In a medium bowl, beat cottage cheese til smooth.
(Use potato masher for best results).
Beat in crushed pineapple and lemon peel.
Add cooled gelatin mixture.
In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla.
Add remaining pineapple juice and lemon juice.
Mix well.
Stir into cheese mixture.
In separate bowl, beat egg whites til they hold their shape.
Gradually add remaining sugar and beat till stiff.
Fold into cheese-crumb mixture.
Pour into 9 inch; pie plate-chill til firm.
NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather i press the crumbs into bottom of plate and pour cheese mixture into shell.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
I made this cheesecake with a couple of alterations - I used crushed teddy grahams for the crust and didn't add sugar to it. For the filling I added more creamcheese and cut down the sugar a bit. It turned out VERY well