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Pineapple Cherry Cheesecake recipe

Easy, no-bake pineapple and maraschinocherry cheesecake.

Recipe: Pineapple CherryCheesecake

1 1/2 cups vanilla wafer crumbs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, meltedFilling:
1 (16-ounce) crushed pineapple (packed in its own juice), drained
2 (1/4-ounce) envelopes unflavored gelatin
3 large egg yolks, slightly beaten
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 cup light cream or half-and-half
1 (16-ounce) carton small curd cottage cheese
2 teaspoons grated lemon peel
1 tablespoon lemon juice1/2 cup maraschino cherries, choppedPineapple slices for garnish (optional)
Maraschino cherries for garnish (optional)

  • For Crust: In a mixing bowl combine crumbs,sugar, cinnamon and butter until well-blended. Press onto bottomand sides (about 2 inches high) of a 9 inch springform pan. Chillwhile preparing filling.
  • For Filling: Drain pineapple, reservingliquid. Soften gelatin in pineapple juice.
  • In heavy saucepan combine egg yolks, sugarand salt. Gradually stir in cream. Cook over medium heat untilmixture coats a metal spoon. Remove from heat. Stir in softenedgelatin.
  • Whip cottage cheese in blender or beaton high speed of mixer until smooth, about 5 minutes.
  • Add lemon peel, juice and chopped cherriesto cottage cheese; fold into egg mixture. Turn into preparedpan. Chill until firm.
  • Garnish cheesecake with pineapple slicesand maraschino cherries, if desired.

    Makes 10 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    The Sexy Chef Liz makes Pineapple Cherry Cheesecake

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