Easy, no-bake pineapple and maraschino cherry cheesecake.

Pineapple Cherry Cheesecake

Crust:
1 1/2 cups vanilla wafer crumbs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted

 

Filling:
1 (16-ounce) crushed pineapple (packed in its own juice), drained
2 (1/4-ounce) envelopes unflavored gelatin
3 large egg yolks, slightly beaten
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 cup light cream or half-and-half
1 (16-ounce) carton small curd cottage cheese
2 teaspoons grated lemon peel
1 tablespoon lemon juice

1/2 cup maraschino cherries, chopped

Pineapple slices for garnish (optional)
Maraschino cherries for garnish (optional)

 

1. For Crust: In a mixing bowl combine crumbs, sugar, cinnamon and butter until well-blended. Press onto bottom and sides (about 2 inches high) of a 9 inch springform pan. Chill while preparing filling.
2. For Filling: Drain pineapple, reserving liquid. Soften gelatin in pineapple juice.
3. In heavy saucepan combine egg yolks, sugar and salt. Gradually stir in cream. Cook over medium heat until mixture coats a metal spoon. Remove from heat. Stir in softened gelatin.
4. Whip cottage cheese in blender or beat on high speed of mixer until smooth, about 5 minutes.
5. Add lemon peel, juice and chopped cherries to cottage cheese; fold into egg mixture. Turn into prepared pan. Chill until firm.
6. Garnish cheesecake with pineapple slices and maraschino cherries, if desired.

Makes 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.