Sweet Cheesecake Recipes
Pineapple Apricot Refrigerator Cheesecake
Ingredients
- 1 (8 ounce) can crushed pineapple, drained and juices reserved
- 1 (16 ounce) can apricot halves, drained and juices reserved
- Dash of salt
- 2 cups cottage cheese, pureed
- 2 tablespoons unflavored gelatine
- 2 tablespoons lemon juice
- 1 cup liquid (juice from canned fruit with water added to equal 1 cup)
- 1 cup sour cream
- 1 cup whipping cream
- 1/2 cup granulated sugar
- 1/2 cup Graham cracker crumbs
- 3 tablespoons melted butter
- 3 tablespoons finely chopped nuts
Instructions
- Place the pineapple and apricot halves in the work bowl of a food processor or blender. Process until pureed, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix well.
- Place the gelatine and lemon juice in a medium bowl and stir well.
- Place the cup of mixed fruit juices in a small saucepan over high heat and bring to a boil.
Pour over gelatine mixture and stir until gelatin is dissolved. Cool slightly, about 10 minutes.
- Gradually add gelatine mixture to the cheese mixture and blend thoroughly.
- Fold in sour cream.
- In a large bowl of an electric mixer, beat whipping cream at medium-high speed just until mixture begins to thicken, about 15 seconds.
- Gradually add sugar and beat until soft peaks form.
- Fold whipped cream into cheese mixture. Pour into a 9 inch springform pan and chill for several hours until set.
- Unmold cake on serving plate.
- In a small bowl, combine the Graham cracker crumbs, melted butter and chopped nuts, mix well. Sprinkle over the top of the cake and serve.