Colombani Cheese Cake
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1 pkg Sweiback (or 5 oz. plain Melba toast) - crushed with rolling pin (or food processor)
2 TBSP sugar
2/3 c. soft butter or oleo (Crisco) = 11 TBSP
Add the 3 ingredients together. Press on the bottom and sides of a spring back pan.
20 oz. Can crushed pineapple, well drained.
Pour on top of crust pressed in pan.
Preheat oven to 325.
Filling:
2 - 8oz pkg Philadelphia Cream Cheese
3/4 c. sugar
2 TBSP flour
1/2 tsp salt
1/4 tsp vanilla
4 eggs - separated
1/2 pt. light cream or 1 c. half and half
Soften cheese at room temperature. Cut into small pieces and cream. Mix sugar, flour and salt. Add to cheese. Mix well until blended. Stir in vanilla. Add beaten egg yolks to cream mixture. Add cream. Blend.
In a separate bowl beat egg whites until stiff. Fold into cheese mixture until smooth and lumps disappear. Carefully pour over pineapple into crust. Bake for 1 hr 30 mins.
Cool and remove sides of pan but not the bottom. Delicious.
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