Dessert Recipes

Pineapple-Strawberry Chiffon Cheesecake
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Crumb Crust:
  • 1 cup graham cracker crumbs
  • 2 tbl sugar
  • 1/4 cup (1/2 stick) Swiss Valley Farms butter melted
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 egg yolks
  • 1/2 cup Swiss Valley Farms milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 2cups Swiss Valley Farms cottage cheese
  • 1 can (8 ? oz.) crushed pineapple undrained
  • 1 tbl grated lemon peel
  • 3 tbls lemon juice
  • 1 cup Swiss Valley Farms whipping cream whipped
  • 2 egg whites
  • 1/4 cup sugar
  • 1 pint fresh strawberries
  • 1/3 cup sugar

    For crust, combine cracker crumbs and sugar. Stir in butter until evenly mixed. Firmly press onto the bottom of a 9-inch springform pan. Chill.
    For filling, soften gelatin in cold water. Beat together egg yolks, milk, 1/4 cup sugar and salt. Cook over medium heat, stirring constantly, until custard thickens slightly. Remove from heat and add softened gelatin, stir until dissolved. Cool. Beat cottage cheese on highest speed of electric mixer 5 minutes. Add pineapple, lemon peel and juice to cottage cheese. Fold in whipped cream. Beat egg whites until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form. Fold into filling. Pour into crust.
    For topping, slice strawberries and sweeten with 1/3 cup sugar. Cover and chill. To serve, spoon strawberries and their syrup (which formed on standing) over slices of cheesecake.
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