Pineapple Cheesecake (from Janet)

Crumb Crust:

  • 1 1/2 cup biscuit crumbs

  • 2 tablespoons sugar

  • 2 tablespoons melted butter

Filling:

  • 1 dessert spoon gelatine

  • 1/4 cup cold water

  • 3 eggs, separated into egg yolks and egg whites

  • 1 cup crushed pineapple

  • 2 dessert spoon lemon juice

  • 1 teaspoon grated lemon rind

  • 2 cups sugar

  • 8 ounces cream cheese

Method

Crumb crust:

Combine biscuit crumbs, sugar, and melted butter. Line bottom and sides of a well buttered pan. Cook 10 minutes at 162°C. Set aside.

Filling:

Soak the gelatine in the cold water. Set aside.

Beat egg yolks, crushed pineapple, lemon juice, lemon rind, and 1/2 cup sugar. Combine with the soaked gelatine. Set bowl over a saucepan of simmering water and stir until thick.

Remove bowl from the saucepan, stir through cream cheese and cool.

Once cool, beat egg whites until soft peaks appear and slowly incorporate remaining 1 1/2 cups sugar. Fold into the filling mixture and add to the crumb crust. Serve.