Pineapple Chiffon Cheesecake

Creamy, light-as-a-feather no-bake pineapple chiffon cheesecake in a graham cracker crust.

Recipe Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted

Filling:
2 (0.25-ounce) envelopes (2 tablespoons) unflavored gelatin
1/2 cup cold water
1/4 cup granulated sugar
2 teaspoons cornstarch
1/2 cup milk
2 large egg yolks, beaten
2 cups cream-style cottage cheese, sieved
1 (8.75-ounce) can crushed pineapple in heavy syrup, undrained
1 tablespoon lemon rind
3 tablespoons fresh lemon juice
2 large egg whites
1/4 cup granulated sugar
1 cup whipping cream

Topping:
1 (21-ounce) can cherry pie filling (or your favorite flavor)
1 tablespoon butter
1/2 teaspoon almond extract

Cooking Directions:

1. For Crust: In a bowl, combine crumbs and sugar; stir in butter. Press mixture firmly and evenly against the bottom and side of a 9-inch springform pan. Chill.
2. For Cheesecake: Soften gelatin in water.
3. In a 1-quart saucepan, mix sugar and cornstarch. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens.
4. Add small amount of hot mixture to beaten egg yolks; return all to saucepan. Cook for 1 additional minute.
5. Add softened gelatin; stir until dissolved.
6. Pour into bowl; cool to lukewarm.
7. Add cottage cheese, pineapple with syrup, lemon rind and juice to gelatin mixture.
8. In a small mixing bowl beat egg whites until foamy. Continue beating; gradually add sugar and beat until stiff peaks form.
9. Fold beaten egg whites into cheese mixture.
10. Whip cream until stiff; fold into mixture. Pour into crust; chill until set.
11. For Topping: In a 1-quart saucepan, cook cherry pie filling over medium heat, stirring occasionally, for about 5 minutes. Stir in butter to melt. Add almond extract. Chill sauce; spoon over cheesecake. Chill several hours before serving.

Makes 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.