Pineapple Express

Everything tastes better after midnight. It's now almost 2 Am...and here I am praising the sin of gluttony. I swear I'm not a whale...even though I sound like one...so no harpoons, please. Instead join me in this ceremony of Ambrosia (if you don't know what that means...look it up). Fair well!  

Sinful Pineapple Cheesecake


Ingredients:


1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter, melted
1 envelope unflavored gelatine
1/4 cup cold water
1 small box lemon pie filling
1/2 cup granulated sugar
1 3/4 cups cold water
1 egg yolk, slightly beaten
8 ounces cream cheese
1 (20 ounce) can crushed pineapple
3 egg whites
3 tablespoons granulated sugar Combine crumbs, 
2 tablespoons sugar and melted butter. 
Reserve 1/4 cup of crumbs for top of cheesecake. 



Method:


Press remaining crumbs in bottom of greased 9-inch springform pan.Soften gelatine in 1/4 cup cold water for 5 minutes.In saucepan, combine lemon pie filling, 1/2 cup sugar, 1 3/4 cups water and egg yolk. Mix well; cook and stir until thickened. Remove from heat; add gelatine. Stir until dissolved.


Beat cream cheese until softened and add lemon mixture slowly, beating until smooth. Fold in 1 cup of the crushed pineapple.Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and continue to beat until stiff. Fold into cheese mixture. Pour into pan. Sprinkle reserved crumbs on edge. Chill several hours or overnight until firm.


Pineapple Glaze: 
Measure remaining pineapple and juice and add water if necessary to make 1 1/2 cups. Combine with 1/4 cup of sugar and 1 1/2 tablespoons of cornstarch. Cook, stirring, until thick. Add 1/4 tablespoon almond flavoring. Cool completely. Spread in the middle and on top of cheesecake.
Reserve 1/4 cup of crumbs for top of cheesecake. 


Press remaining crumbs in bottom of greased 9-inch springform pan.Soften gelatine in 1/4 cup cold water for 5 minutes.In saucepan, combine lemon pie filling, 1/2 cup sugar, 1 3/4 cups water and egg yolk. Mix well; cook and stir until thickened. Remove from heat; add gelatine. Stir until dissolved.


Beat cream cheese until softened and add lemon mixture slowly, beating until smooth. Fold in 1 cup of the crushed pineapple.Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and continue to beat until stiff. Fold into cheese mixture. Pour into pan. Sprinkle reserved crumbs on edge. Chill several hours or overnight until firm.


Pineapple Glaze: 
Measure remaining pineapple and juice and add water if necessary to make 1 1/2 cups. Combine with 1/4 cup of sugar and 1 1/2 tablespoons of cornstarch. Cook, stirring, until thick. Add 1/4 tablespoon almond flavoring. Cool completely. Spread in the middle and on top of cheesecake.