Martine Sicard
PINEAPPLE COCONUT CHEESECAKE
Pineapple Coconut Cheesecake

INGREDIENTS

Crust:
Cooking spray
1-1/4 cups ginger snap crumbs, ground in food processor (about 25
cookies)
3-1/2 tbsp. Butter, melted
1/4 cup brown sugar

Filling:
9 tbsp. Sugar
1-1/2 cups fat-free cottage cheese
3/4 tsp. Coconut extract
3/4 cup (4 oz.) 1/3-less-fat cream cheese
2 tbsp. all-purpose flour
1-1/4 tsp. Vanilla extract
2 large eggs
2 large egg yolks
1/8 tsp. Salt
2 large egg whites
2 tbsp. Sugar

Sauce:
1, 15-1/2-oz. Can crushed pineapple
3 tbsp. Brown sugar
Generous pinch ground ginger


1. Preheat oven to 325°F.

Crust:
2. Spray 10" pie pan with cooking spray. Combine first three
ingredients; toss with a fork until moist. Press into bottom and
against sides of pie plate. Bake for 10 minutes. Let cool.

Filling:
3. Combine first 9 ingredients (through salt) in a blender, and
process until smooth.
4. Place cheese mixture in a large bowl.
5. Place egg whites in a second bowl; beat until soft peaks form. Add
2 tablespoons sugar, continue beating until stiff peaks form. Gently
fold egg white mixture into cheese mixture; pour into prepared crust.
6. Bake for 25–30 minutes or until center barely moves when pan is
touched. Cool to room temperature. Cover and chill at least 4 hours.

To prepare sauce, combine pineapple, brown sugar and ginger in a
saucepan; bring to a boil. Cook about 7 minutes, stirring constantly.
Cool completely. Serve with pie.
SHOP

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