You may not know this about me, but I love pineapples! And desserts! So, how could I resist this amazing pineapple cheese cake recipe? I mean, you’ve got pineapples (awesome) and cheese (awesome) and cake (awesomest) and not a single maraschino cherry in sight to ruin any of it (seriously awesome). Enjoy!
Taken from The American Heart Association Cookbook (1973)
You will need:
3/4 graham cracker crumbs
2 tablespoons margarine, melted
1 tablespoon oil
1 3-oz package pineapple flavored gelatin
1 cup boiling water
1 1/2 lbs low-fat cottage cheese
1/4 cup sugar
1/2 teaspoon salt
1 8.5 oz can crushed pineapple in juice, undrained
1 tablespoon water
2 teaspoons cornstarch
Combine the first 3 ingredients. Press onto the bottom of an 8 inch spring form pan. Chill. Next, dissolve the gelatin in the boiling water and cool to lukewarm. In a blender, thoroughly mix the cheese, sugar and salt. Slowly add the gelatin and blend well. Pour mixture into the chilled crust, and refrigerate until firm. In a saucepan, bring the crushed pineapple and juice, the water, and the cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheese cake. Chill at least 1 hour. Yields 8 servings.
I’m gathering that the difference between a cheese cake and a cheesecake is the type of cheese (cottage vs. cream). I don’t think I’ve ever had a cottage cheese cake so I’m going to try this one out as soon as I get home tonight! Hopefully it’s as delicious as it sounds. I’ll let you know. And you, dear readers, should let me know what you’d like to hear about next! I’m sure there are plenty of pre-1975 dessert recipes in our cookbooks, and I’ll be glad to continue sharing them, but if there’s something else you’d like to hear about, just leave a comment!
A hui hou! (Until we meet again!)