Posted by: pwhayes 06-22-99 8:41 PM
English Pineapple Cheddar Cheesecake
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 lemon zest
1/2 cup heavy cream, whipped to soft peaks
1 tablespoon unflavored gelatin
3 tablespoons cold water
6 oz. sharp cheddar cheese, grated
1 (8oz) can crushed pineapple, drained
Butter an 8 inch spring-form pan.
Melt butter, cool slightly, then mix with graham cracker crumbs.
Press crumbs evenly into bottom of pan, but not on sides. Chill.
Place egg yolks in a metal mixing bowl or double boiler.
Stir in sugar and 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 a saucepan and stir over medium heat until gelatin is completely dissolved.
Cool to lukewarm.
Fold grated cheese and pineapple into whipped cream mixture, 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 cold water.