 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I found this on a cream cheese package, I think ??? It's easy and very tasty. I love a good cheesecake, but I am rarely in the mood to go to all of the trouble to make a quote real unquote one. Prep time does not include chilling time Ingredients:
1 (8 ounce) can crushed pineapple with juice |
1/4 cup orange juice |
5 tablespoons sugar |
1 teaspoon grated orange zest |
1 teaspoon unflavored gelatin |
2 eggs, separated |
1 teaspoon vanilla extract |
1 (8 ounce) package neufchatel cheese, softened (light cream cheese) |
1 pre-baked 9 inch pie shell or 1 graham cracker crust (purchased or homemade. i prefer the graham cracker crust) |
slivers orange zest (to garnish) (optional) |
Directions:
1. *Note:If worried about salmonella, use egg substitute equivalent to the 2 yolks, and use dried egg whites, prepared according to package directions, equivalent to 2 egg whites.
2. Drain pineapple well, reserving juice.
3. Combine pineapple juice and orange juice with orange peel and sugar in a medium saucepan.
4. Sprinkle gelatin over juice to soften, stir, and allow to set 5 minutes for gelatin to soften.
5. Heat over low heat until dissolved.
6. Beat in egg yolks with a whisk until mixture is thick and lemon colored, about 2-3 minutes.
7. Remove from heat, add vanilla, and gradually beat in cream cheese until smooth and well blended.
8. Stir in crushed pineapple.
9. In a separate bowl, beat egg whites until stiff but not dry.
10. Gently fold into pineapple mixture, and spoon into pastry shell.
11. Refrigerate for about 3 hours.
12. Garnish with orange zest, if desired.
|
|