Ingredients for Alice's Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 4 large egg yolks
- 1 packet (1 tablespoon) unflavored gelatin
- 4 large egg whites
- 1 cup drained crushed pineapple
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 16 ounces cream cheese
- 1 cup heavy cream
- 1/4 cup cold water
- 1/2 cup drained maraschino cherries
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How to Make Alice's Cheesecake
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a medium saucepan, whisk together 4 large egg yolks and 1 cup milk.
- Gradually whisk in ¾ cup granulated sugar until dissolved.
- Cook over simmering water (double boiler) for 15 minutes, stirring frequently, until slightly thickened.
- In a small bowl, sprinkle 1 packet (1 tablespoon) unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to bloom.
- Add the bloomed gelatin to the warm egg yolk mixture and stir until completely dissolved.
- Remove from heat and let cool completely.
- In a separate bowl, beat 16 ounces cream cheese until smooth and creamy.
- Gradually add the cooled egg yolk mixture to the cream cheese, beating until well combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Stir in 1 cup heavy cream, 1 teaspoon vanilla extract, 1 cup drained crushed pineapple, and ½ cup drained maraschino cherries.
- Pour the filling into the prepared graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, sprinkle the top with remaining graham cracker crumbs (optional).
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
1417g
Fat
807g
Carbs
158g
