Cheesecake
Ingredients
- 20 ounce can crushed pineapple in juice
- 1/2 cup sugar
- 2 tablespoon cornstarch
- 1 stick margarine, room temp
- 3 tablespoon sugar
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 3 tablespoon water
- 1 beaten egg
- pinch of salt
- 3/4 pound cream cheese
- 6 tablespoon of sugar
- 1 tablespoon flour
- 2 beaten eggs
- 1/2 teaspoon vanilla
- 2 tablespoon of lemon juice
- 2 cup milk
Instructions
Cook pineapple, juice, sugar and cornstarch until thick and set aside to cool. Mix margarine, sugar, flour and salt with a pastry cutter or knives as for pie dough. Mix in egg and water with a fork. Mixture will be very sticky. Pat across bottom and up sides of a greased 9 X 13 X2" pan with well greased hands. Spread pineapple filling over the dough. Blend cheese, sugar, flour,e ggs, vanilla, lemon juice and milk with a spoon and then gently with beater or if you have a blender, start with one cup of milk and add everything except cream cheese and last cup of milk. Mix well on medium speed. Put blender on high and drop in slices of cream cheese. When cream cheese is all blended, slowly add the last cup of milk and mix at low speed. Pour gently over the pineapple filling, then sprinkle with cinammon. Bake 60 to 70 minutes at 350 or until dough is golden brown.