Refrigerator Pineapple Cheesecake
A lowfat, no-bake cheesecake with a cottage cheese-lemon filling topped with a simple pineapple glaze. Reduce the fat not the taste.
1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 (3-ounce) package lemon gelatin
1 cup boiling water
3 cups cottage cheese
1/4 cup granulated sugar
1 (8-ounce) can crushed pineapple, undrained
1 tablespoon water
2 teaspoons cornstarch
- For Crust: Mix together graham cracker crumbs and butter; press into bottom of a 9-inch springform pan and refrigerate. If too crumbly, add one more tablespoon of butter.
- For Filling: Dissolve gelatin in boiling water; let cool until lukewarm.
- Mix cottage cheese and sugar in a blender. Slowly add gelatin mixture and blend well. Pour into prepared crust and refrigerate until firm.
- For Glaze: Place pineapple, water and cornstarch in a small saucepan and bring to a boil, stirring constantly. Cool for 15 minutes then spread over cheesecake and continue refrigerating for 1 hour.
Makes 6 servings.