lender, combine everything except the pineapple.
Process until smooth.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
br>First make sure the pineapple is well drained. You don
nd pressing to seal.
Cheesecake Filling:
In large bowl
13 inch pan ready(recipe didn't say to grease
Stir in 2/3 cup pineapple juice.
Pour cream cheese
tir in 2/3 cup pineapple juice.
Pour cream cheese
To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan.
Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust.
Sprinkle with the reserved crumbs and chill for several hours or overnight.
Serves 16.
Can be halved easily; fits regular pie tin.
Melt about 3/4 of a stick of butter or margarine in a large rectangular Pyrex dish.
Add 2 tablespoons of sugar and cracker crumbs.
Bake 10 minutes at 350\u00b0.
Let stand and cool.
In a bowl, mix lemon jello with boiling water.
Let cool, then beat until very frothy.
Mix 1/2 cup sugar into cream cheese.
Add drained can of pineapple and Cool Whip.
Mix all together and pour onto baking dish.
This is best when chilled overnight.
Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8\" (20cm) spring release sponge tin. Refrigerate until set firm.
Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.
Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
Cheesecake:
Preheat oven to 150c. &
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2-inch.
Bake until set, 15 to 20 minutes, at 350 degrees. Favorite cheesecake recipe:
Use pastry blender to mix crust; much easier.
Cheesecake:
Combine 1st 3 ingredients;
Prepare cheesecake according to package directions, except add pineapple juice that was drained from crushed pineapple.
When partially chilled, top with chilled crushed pineapple and return to refrigerator until ready to serve.
blend well.
Stir in pineapple. Pour into prepared pan.
Dissolve gelatin in boiling water; stir until completely dissolved.
Add sugar and pineapple juice and allow to cool. Soften cream cheese and gradually stir in gelatin mixture until well blended.
Pour into pie shell and refrigerate until firmly set.
Top with whipped cream before serving.
In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
Pour the mixture into the prepared graham cracker crusts.
Refrigerate for at least an hour.
Enjoy!
aucepan until smooth.
Blend pineapple and its juice into constarch