No-Bake Pineapple Cheesecake
Source of Recipe
Internet
List of Ingredients
FOR CRUST
12 graham cracker squares (2 1/2, 16 for 10 plate)
1/3 cup grape nuts cereal (1/2 cup for 10 p, late)
2 tbsp granulated sugar
1 tbsp hazelnut, walnut or canola oil
1 tsp unsalted butter, melted
1 (2 t for 10 place)
1/2 large egg white (1 tb for 10 plate)
2 tbsp fruit juice or water, or as needed, (1 tb for 10 plate)
FOR FILLING
1 1/4 cup non-fat vanilla yogurt
1 can crushed pineapple, unsweetened or i, n light s
3/4 cup non-fat cottage cheese
3/4 cup low-fat cream cheese, at room tempe, rature
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 tsp pineapple extract
3 tbsp lemon juice
3 1/2 tsp unflavored gelatin
Recipe
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" springform pan or a 10" pie plate
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 1/2 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 1 1/2 cups
of the drained crushed pineapple and pulse just to blend. In a small
saucepan, combine the reserved 1/2 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.
Servings: 1 cheesecake
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