September 8, 2009
Betcha Can't Have Just One Slice
I usually make Pineapple-Cheese Party Cake for my husband's birthday but this year he opted for chocolate as that was what the Junior Pup agreed to make him.
So we had this yesterday as sort of a Labour Day/End of Summer cake. Once one of my mother-in-law's hits, it feels incredibly light (but, believe me, it isn't). You'll find it's more of pineapple dessert than a cheesecake. It really is sooo good that it's impossible to have just one slice.
We can't seem to get Pineapple Jello anymore, so I use Peach. The result is better in my opinion.
1 large can Carnation evaporated milk
1 package pineapple (or peach) Jello
1 large package Philadelphia Cream Cheese
3/4 cup white sugar
1 1/2 cups graham cracker crumbs
3 tbsp lemon juice
1/4 cup butter.
1 small can pineapple chunks in juice
First make the crust. I think this will make enough for 8"X 13" rectangle or a round flan dish of about 12 inches across. I make it round so it looks more like traditional cheescake.
Toss together the graham cracker crumbs, the butter and 1/4 cup of the sugar. Press into the pan. Leave a little extra to sprinkle when cake is done.
For the filling.
In a large bowl, whip cold evaporated milk with the lemon juice. It will foam up like crazy.
In another bowl, cream the cheese and remaining sugar together. Gradually add to the whipped milk.
Drain the pinapple but reserve 1/2 cup of the juice.
Dissolve the Jello in 1/2 cup of hot pineapple juice. The microwave is very handy for this. I do this step in a Pyrex measuring cup. When Jello has cooled down a little, add to the milk and cheese mixture.
Add half a cup of the crushed pineapple.
Beat well, for a minute or two. Pour into the crust. Sprinkle with the left over crumbs. Let stand in the fridge for at least 6 hours. (Overnight is best).
It's really,really good.
I'm not responsible for the photo. That's from www.lovemyphilly.com