| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jamaican |
Cheesecakes |
1 |
Servings |
INGREDIENTS
|
|
Coconut Crust |
| 2 |
|
Envelopes unflavored |
|
|
Gelatin |
|
|
Sugar |
| 1 |
cn |
(6 oz.) Dole Pineapple |
|
|
Juice |
| 3 |
|
Eggs, separated |
| 3 |
|
Packs (8 oz. each) cream |
|
|
Cheese, softened |
| 1/4 |
c |
Dark Jamaican Rum |
|
|
OR 2 tsp. rum extract |
| 1/4 |
ts |
Coconut extract |
| 1 |
cn |
(20 oz.) Dole Crushed |
|
|
Pineapple |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Prepare Coconut Crust (see below). Mix gelatin & 1/2 cup sugar in
saucepan. Add pineapple juice. Stand 1 minute. Heat over low until
gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a
time, beat well after each. Cool slightly. Beat cream cheese until
fluffy. Blend in gelatin mixture with rum and coconut extract. Chill
quickly by setting mixture over bowl of ice water; stir until
slightly thickened. Beat egg whites until foamy. Gradually add 1/4
cup sugar until stiff peaks form. Fold into gelatin. Turn into
prepared crust. Refrigerate overnight. In a saucepan, combine
undrained pineapple with 2 Tbls. sugar and cornstarch. Cook, stirring
until boils & thickens. Cool. Spoon over cheesecake. Serves 8 to 10.
Coconut Crust Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked
coconut. Stir in 1/3 cup melted butter. Press in bottom & sides of 8
or 9-inch springform pan. Chill until ready to use.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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