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English Pineapple Cheddar Cheesecake




Source of Recipe


Internet


List of Ingredients




6 tablespoons Butter
1 1/4 cups graham cracker crumbs
2 large eggs, separated
1/2 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 cup heavy cream, whipped to soft peaks
1 tablespoon unflavored gelatin
3 tablespoons cold water
6 ounces Sharp Cheddar Cheese, grated
1 8-ounce can crushed pineapple, drained



Recipe



Butter an 8-inch springform, or cake pan. Melt butter, cool lightly, then mix with graham cracker crumbs. Press crumbs onto bottom of pan, but not on sides. Chill. Place egg yolks in a metal mixing bowl or double boiler. Stir in sugar or lemon juice. Over hot, but not boiling water, beat until mixture thickens.

Remove from heat and stir in lemon zest. Cool slightly and fold in whipped cream. Mix gelatin and water in saucepan and stir over medium heat until gelatin is completely dissolved. Cool to lukewarm. Fold grated Tillamook® Sharp Cheddar Cheese and pineapple into whipped cream mixture, then quickly fold in dissolved gelatin. Beat egg whites until stiff and fold into mixture. Spoon onto crumb base and chill until set, 3-4 hours. Cut with a knife dipped in hot water.