Pineapple cheesecake

Preparation info

  • Difficulty


  • Serves


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • 12 oz (350 g) cottage cheese finely grated rind of ½ lemon
  • 1 × 13 oz (376 g) tin of crushed pineapple
  • 3 tablespoons cold water
  • ½ oz (15 g) powdered gelatine
  • 2 eggs
  • 4 oz (100 g) castor sugar
  • ¼ pint (150 ml) double cream

Crumb base

  • 8 digestive biscuits
  • 2 oz (50 g) butter


Line an 8 inch (20 cm) round cake tin with a circle of greaseproof paper. Press the cottage cheese through a sieve into a large mixing bowl and add the grated lemon rind. Drain the crushed pineapple, reserving the juice. Add the crushed pineapple to the cottage cheese. Put the cold water into a teacup, sprinkle in the gelatine and leave to soak for 5 minutes.

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 ½ pint (150 ml) with water. Pour into a saucepan and bring just to the boiling point, then add the juice to the creamed egg yolk mixture and blend well. Turn into the rinsed saucepan, add the soaked gelatine and stir over low heat until the gelatine has dissolved. Do not allow to boil.

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.