Mrs. Swift'S Pineapple Cheese Cake
A creamy pineapple cheese cake featuring cottage cheese, whipped cream, and fresh pineapple, offering a light, fruity dessert perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Cook egg yolks, sugar, salt, and milk together until custard thickens.
- Soak gelatin in water; then pour into the hot custard and cook until it gels.
- Beat egg whites until stiff and dry.
- Whip the cream and add vanilla.
- Add cottage cheese to the gelatin mixture and fold in the whipped cream and egg whites.
- Stir in drained crushed pineapple.
- Pour the mixture into a graham cracker crust.
- Refrigerate for several hours until set.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the mixture. If cottage cheese is not available, ricotta cheese can be a great substitute. To enhance flavor, consider adding a splash of lemon juice or zest to the custard. This cheesecake pairs beautifully with Granny'S Spice Cookies for a delightful dessert table.
Serving Suggestions
Serve this cheesecake chilled for the best flavor and texture. Garnish with extra whipped cream or fresh fruit like berries for added visual appeal. This dessert can be paired with a light, fruity dessert wine or enjoyed alongside a slice of Pistachio-Banana Pie for a varied dessert experience.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you need to reheat it slightly, allow it to sit at room temperature for about 15 minutes before serving. Avoid freezing, as this may alter the texture of the whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Swift'S Pineapple Cheese Cake contains roughly 590 calories, with 12g protein, 64g carbohydrates, and 33g fat. It is an excellent source of vitamin A (43% of the Daily Value), iron (29% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1144mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to drain it well to avoid excess moisture in the cheesecake. Fresh pineapple will add a vibrant flavor and is a great choice if you prefer natural ingredients.
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, simply substitute the graham cracker crust with a gluten-free alternative, such as crushed gluten-free cookies or a nut-based crust. Ensure all other ingredients are certified gluten-free as well.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be prepared a day in advance, allowing the flavors to meld beautifully as it sets in the refrigerator. Just be sure to cover it well to prevent any absorption of odors from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).