No-Bake Pineapple Cheesecake
- 12 each graham crackers/wafers
- 13 cup grape nuts cereal
- 2 tablespoons sugar granulated
- 1 tablespoon canola oil
- 1 teaspoon butter unsalted, melted
- 1/2 large egg whites
- 2 tablespoons fruit juice
- 1 1/4 cups vanilla yogurt non fat
- 1 can pineapple, canned, crushed unsweetened
- 3/4 cup cottage cheese non fat
- 3/4 cup cream cheese (nonfat) at room temperature
- 3/4 cup sugar granulated
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 3 1/2 teaspoons gelatin, unflavored unflavored
- 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 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.
graham crackers, grape nuts, sugar, canola oil, butter, egg whites, fruit juice, vanilla yogurt non fat, pineapple, cottage cheese, cream cheese, sugar, vanilla, lemon juice, gelatin
Taken from recipeland.com/recipe/v/no-bake-pineapple-cheesecake-46885 (may not work)