No-bake Pineapple Cheesecake Recipe
Yield: 1 CheesecakeRecipe by luhu.jp
Ingredients:
FOR CRUST
12: Graham cracker squares (2 1/2", 16 for 10" plate)
1/3 cup: Grape Nuts cereal, 1/2 cup for 10" plate
2 tbsp: Granulated sugar,
1 tbsp: Hazelnut, walnut or 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 water, or as needed, 1 tb for 10" plate
FOR FILLING
1 1/4 cup: Non-fat vanilla yogurt,
1 can: Crushed pineapple, unsweetened or in light syrup, 20 oz
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,
Directions:
To make crust: Position rack in center of oven, and preheat oven to
350F. 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" springform pan or a 10" pie plate
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 1/2 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 1 1/2 cups
of the drained crushed pineapple and pulse just to blend. In a small
saucepan, combine the reserved 1/2 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.
Source from luhu.jp
350F. 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" springform pan or a 10" pie plate
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 1/2 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 1 1/2 cups
of the drained crushed pineapple and pulse just to blend. In a small
saucepan, combine the reserved 1/2 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.
Source from luhu.jp