Back Coconut Crust:
1 1/2 Cups Vanilla Wafer Crumbs
1 Cup Flaked Coconut
1/2 teas. Watkins Vanilla Extract
1/3 Cup Melted Butter
Filling:
2 Envelopes Unflavored Gelatin
Sugar
1 Can (6 oz) Pineapple Juice
3 Eggs, separated
3 Packages (8 oz each) Cream Cheese, softened
2 teas. Watkins Rum Extract
1/4 teas. Watkins Coconut Extract
1 Can (20 oz) Crushed Pineapple
1 Tbsp. Cornstarch
Mix vanilla wafer crumbs with flaked coconut. Stir in 1/3 cup melted butter. Press in bottom and sides of 8 or 9-inch springform pan. Chill until ready to use. Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extracts. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over cheesecake. Serves 8 to 10.
© Copyright 1999 The Rising
Stars Team
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