Pineapple Refrigerator Cheesecake

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Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons unflavored gelatin
  • ½ cup cold water
  • 3 eggs, separated
  • 1 cup sugar
  • ½ cup milk
  • Dash of salt
  • 1½ teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 4 cups cottage cheese, sieved or whipped in a blender
  • 1 cup heavy cream, whipped
  • 1 cup drained canned crushed pineapple
  • Crumb Crust

Method

  1. Sprinkle the gelatin over the cold water and let stand for about five minutes, until softened.

  2. In the top part of a double boiler, beat the egg yolks lightly. Gradually add the sugar while beating. Stir in the milk and salt.

  3. Cook over boiling water, stirring constantly, until the custard is slightly thickened and coats a metal spoon.

  4. Add the gelatin, stirring until it has dissolved. Cool slightly.

  5. Add the lemon rind and juice to the cottage cheese and mix well. Add to the slightly cooled custard mixture, beating until thoroughly blended. Let cool until thickened and partially set, then beat until light and foamy. Fold in the stiffly beaten egg whites, the cream and pineapple.

  6. Turn the mixture into the crumb-lined pie pan and sprinkle the top with the remaining crumbs. Chill until set.

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