No-Bake Pineapple Cheesecake

Directions

To make crust:

Position rack in center of oven, and preheat oven to 350’F.

Crumble the graham crackers into the bowl of a food processor and process until crumbs form.

Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water.

Pulse until the crumbs are evenly moistened.

Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger.

If necessary, add a few more drops of juice or water and pulse once or twice.

Turn the crumbs into an 8 inch springform pan and use your hand or the back of a metal spoon to press an even layer around the sides of the pan.

Spread the remaining crumbs evenly over the pan bottom.

Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner.

Bake the shell for 7 minutes.

Cool completely on a wire rack before filling.

The crust firms and crisps as it cools.

To make filling:

Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes.

Transfer to a small bowl, and discard the whey.

Drain the crushed pineapple in a strainer set over a bowl.

Press the fruit lightly with the back of a large spoon to release all the juice.

Transfer the pineapple to a small bowl, and reserve ½ cup of the juice.

Place the cottage cheese in a strainer set over a bowl.

cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds.

Place the cottage cheese and cream cheese in a blender or a food processor.

Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.

Add the sugar, vanilla, pineapple extract and drained yogurt.

Pulse until well blended.

Scrape down the sides with a rubber spatula, and pulse several times.

Add 1½ cups of the drained crushed pineapple and pulse just to blend.

In a small saucepan, combine the reserved ½ cup pineapple juice and the lemon juice.

Sprinkle on the gelatin and allow to sit about 3 minutes to soften.

Then stir the mixture over low heat just until the gelatin is dissolved; do not boil.

With the blender or food processor running, add the gelatin mixture and pulse to blend.

Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving.

Once the top is firm, cover it with plastic wrap.