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Receta No Bake Pineapple Cheesecake
by Global Cookbook

No Bake Pineapple Cheesecake
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  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 12 pcs Graham cracker squares (2 1/2", 16 for 10" plate)
  • 1/3 cup. Grape Nuts cereal (1/2 c. for 10" plate)
  • 2 Tbsp. Granulated sugar
  • 1 Tbsp. Hazelnut, walnut or possibly canola oil
  • 1 tsp Unsalted butter, melted
  •     (2 t for 10" place)
  • 1/2 large Egg white (1 tb for 10" plate)
  • 2 Tbsp. Fruit juice or possibly water, or possibly as needed (1 tb for 10" plate)
  • 1 1/4 cups. Non-fat vanilla yogurt
  • 1 can Crushed pineapple, unsweetened or possibly in light syrup (20 ounce)
  • 3/4 cup. Non-fat cottage cheese
  • 3/4 cup. Low-fat cream cheese, at room temperature
  • 3/4 cup. Granulated sugar
  • 1 tsp Vanilla extract
  • 1 1/2 tsp Pineapple extract
  • 3 Tbsp. Lemon juice
  • 3 1/2 tsp Unflavored gelatin

Direcciones

  1. To make crust: Position rack in center of oven, and preheat ove nto 350'F.
  2. Crumble the graham crackers into the bowl of a food processor and process till crumbs form.
  3. Add in the cereal, sugar, oil, butter, egg white and 1 tsp. juice or possibly water.
  4. Pulse till the crumbs are proportionately moistened.
  5. Healthy pinch a spoonful of crumbs together, and test whether they are moist sufficient to hold the print of your finger.
  6. If necessary, add in a few more drops of juice or possibly water and pulse once or possibly twice.
  7. Turn the crumbs into an 8" springform pan or possibly a 10" pie plate and use your hand or possibly the back of a metal spoon to press an even layer around the sides of the pan.
  8. Spread the remaining crumbs proportionately over the pan bottom.
  9. Top with a piece of wax paper, and press to create an even layer, taking care not to build up the crumbs in the corner.
  10. Bake the shell for 7 min. Cold completely on a wire rack before filling.
  11. The crust firms and crisps as it cools.
  12. To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 min.
  13. Transfer to a small bowl, and throw away the whey.
  14. Drain the crushed pineapple in a strainer set over a bowl.
  15. Press the fruit lightly with the back of a large spoon to release all the juice.
  16. Transfer the pineapple to a small bowl, and reserve 1/2 c. of the juice.
  17. 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.
  18. Place the cottage cheese and cream cheese in a blender or possibly a food processor. Process for at least 3 min, or possibly till absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.
  19. Add in the sugar, vanilla, pineapple extract and liquid removed yogurt.
  20. Pulse till well blended.
  21. Scrape down the sides with a rubber spatula, and pulse several times. Add in 1 1/2 c. of the liquid removed crushed pineapple and pulse just to blend.
  22. In a small saucepan, combine the reserved 1/2 c. pineapple juice and the lemon juice.
  23. Sprinkle on the gelatin and allow to sit about 3 min to soften. Then stir the mix over low heat just till the gelatin is dissolved; don't boil.
  24. With the blender or possibly food processor running, add in the gelatin mix and pulse to blend.
  25. Pour the filling into the crust and chill at least 3 hrs or possibly overnight before serving.
  26. Once the top is hard, cover it with plastic wrap.