Separate the eggs, cracking the yolks into a small bowl and the whites into a larger bowl. Add the sugar to the yolks and, using a wooden spoon, beat until creamy. Make the reserved pineapple juice up to
Stir gelatine mixture into the cottage cheese and pineapple and set aside until the mixture thickens and shows signs of setting. Whisk the egg whites until stiff peaks form and whip the cream until soft peaks form. Fold first the cream, then the egg whites into the cheese mixture. Pour into the prepared tin and spread level.
Finely crush the biscuits for the crumb base. Melt the butter in a saucepan over low heat and stir in the crumbs with a fork. Spoon biscuit mixture evenly over top of the cheesecake and press gently. Chill for several hours or overnight until firm. Loosen sides of cheesecake with a knife. Invert on to a serving plate and peel off the paper.
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