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Pineapple Cherry Cheesecake



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1 1/2 cups vanilla wafer crumbs
1/3 cup sugar, plus 2/3 cup for filling
1 tsp. cinnamon
1/3 cup butter, melted
1 can (16 oz.) crushed pineapple, packed in its own juice, drained
2 enveloples unflavored gelatin
3 egg yolks, slightly beaten
1/8 tsp. salt
1/2 cup light cream or half-and-half
1 carton (16 oz.) small curd cottage cheese
2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 cup maraschino cherries, chopped and optional


  1. 1
    Crust: In a mixing bowl combine crumbs, 1/3 cup sugar, cinnamon and butter until well-blended. Press onto bottom and sides (about 2" high) of a 9" springform pan. Chill while preparing filling.
  2. 2
    Filling: Drain pineapple, reserving liquid. Soften gelatin in pineapple juice. In heavy saucepan combine egg yolks, 2/3 cup sugar and salt. Gradually stir in cream. Cook over medium heat until mixture coats a metal spoon. Remove from heat. Stir in softened gelatin. Whip cottage cheese in blender or beat on high speed of mixer until smooth, about 5 minutes. Add lemon peel and juice to cottage cheese; fold into egg mixture. Turn into pan. Chill until firm. Garnish cheesecake with pineapple slices cut into sections and maraschino cherries, if desired.

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cuisines North & South American
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