No-Bake Pineapple Cheesecake
Yield
1 cheesecakePrep
30 minCook
10 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For crust | |||
| 12 | each |
graham crackers/wafers
|
*
|
| ⅓ | cup |
grape nuts cereal
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
canola oil
|
|
| 1 | teaspoon |
butter
unsalted, melted |
|
| ½ | large |
egg whites
|
|
| 2 | tablespoons |
fruit juice
|
|
| For filling | |||
| 1 ¼ | cups |
vanilla yogurt
non fat |
|
| 1 | can |
pineapple, canned, crushed
unsweetened |
* |
| ¾ | cup |
cottage cheese
non fat |
*
|
| ¾ | cup |
cream cheese (nonfat)
at room temperature |
* |
| ¾ | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
lemon juice
|
|
| 3 ½ | teaspoons |
gelatin, unflavored
unflavored |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For crust | |||
| 12 | each |
graham crackers/wafers
|
*
|
| 79 | ml |
grape nuts cereal
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 15 | ml |
canola oil
|
|
| 5 | ml |
butter
unsalted, melted |
|
| 0.5 | large |
egg whites
|
|
| 3E+1 | ml |
fruit juice
|
|
| For filling | |||
| 296 | ml |
vanilla yogurt
non fat |
|
| 1 | can |
pineapple, canned, crushed
unsweetened |
* |
| 177 | ml |
cottage cheese
non fat |
*
|
| 177 | ml |
cream cheese (nonfat)
at room temperature |
* |
| 177 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
lemon juice
|
|
| 18 | ml |
gelatin, unflavored
unflavored |
*
|
Directions
To make crust:
Position rack in center of oven, and preheat oven to 350'F.
Crumble the graham crackers into the bowl of a food processor and process until crumbs form.
Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water.
Pulse until the crumbs are evenly moistened.
Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger.
If necessary, add a few more drops of juice or water and pulse once or twice.
Turn the crumbs into an 8 inch springform pan and use your hand or the back of a metal spoon to press an even layer around the sides of the pan.
Spread the remaining crumbs evenly over the pan bottom.
Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner.
Bake the shell for 7 minutes.
Cool completely on a wire rack before filling.
The crust firms and crisps as it cools.
To make filling:
Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes.
Transfer to a small bowl, and discard the whey.
Drain the crushed pineapple in a strainer set over a bowl.
Press the fruit lightly with the back of a large spoon to release all the juice.
Transfer the pineapple to a small bowl, and reserve ½ cup of the juice.
Place the cottage cheese in a strainer set over a bowl.
cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds.
Place the cottage cheese and cream cheese in a blender or a food processor.
Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.
Add the sugar, vanilla, pineapple extract and drained yogurt.
Pulse until well blended.
Scrape down the sides with a rubber spatula, and pulse several times.
Add 1½ cups of the drained crushed pineapple and pulse just to blend.
In a small saucepan, combine the reserved ½ cup pineapple juice and the lemon juice.
Sprinkle on the gelatin and allow to sit about 3 minutes to soften.
Then stir the mixture over low heat just until the gelatin is dissolved; do not boil.
With the blender or food processor running, add the gelatin mixture and pulse to blend.
Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving.
Once the top is firm, cover it with plastic wrap.
