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Pineapple Chiffon Cheesecake



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1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup melted butter
2 tbsp. or 2 envelopes unflavored gelatin
1/2 cup cold water
2 tsp. cornstarch
1/2 cup milk
2 egg yolks, beaten
2 cups cream-style cottage cheese, sieved
8 3/4 oz. canned crushed pineapple in heavy syrup
1 tbsp. lemon rind
3 tbsp. fresh lemon juice
2 egg whites
1 cup whipping cream
21 oz. canned cherry pie filling
1 tbsp. butter
1/2 tsp. almond extract


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

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preparation methods
cuisines North & South American
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