Before I get started, have you gone to Red Rose and gotten your copy of the Christmas Kiss? If you haven't go now. I will wait............................
Okay! on to cooking heaven... today you are sort of getting two in one because you have to have the recipe for the pastry shell. This works well since I fell asleep before getting to my recipe post last night.
Enoy!
From a clipping dated July 23, 1980 for a recipe for a light, fruit-flavored cheesecake with reduced calories. So this one is for the holiday baker who needs a light and sweet dessert.
Pineapple Orange Cheesecake Tart
1 can (8 oz) crushed pineapple in juice
5 tsp. sugar
1 tsp. grated orange peel
1 tsp unflavored gelatin
2 eggs, separated
1 tsp. vanilla
1 pkg. 8 (oz) Neufchatel cheese softened
Buttery pastry shell
Orange peel for garnish
Drain pineapple well, pressing out juice with back of spoon. Reserve juice. Combine reserved pineapple juice, orange juice, sugar, and orange peel in a medium saucepan. Sprinkle gelatin over juice to soften; heat over low heat until gelatin is dissolved. With a wire whisk beat in egg yolks until thick and lemon-colored, about 2-3 minutes. Remove from heat. Add vanilla. Beat in small portions of cheese until well blended. Stir in pineapple. In a separate bowl, beat egg whites until stiff peaks form, but not until dry. Fold into pineapple mixture. Spoon in a pastry shell. Refrigerate until set about three hours.
Buttery pastry shell
1 cup flour
1/4 tsp salt
1/2 cup butter
2-3 tsp cold water
Combine flour and salt. Cut in butter until mixture resembles small peas. Add enough water to form mixture into ball. Roll pastry to fit an 8-inch tart pan with removeable bottom. Bake at 400 degrees for 12 minutes until golden.
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