Pineapple cheese torte

Pineapple cheese torte

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• confectioners sugar - 1/4 c
• all-purpose flour - 1 c
• whipping cream - 1/2 c
• butter or margarine, softened - 1/3 c
• unsweetened pineapple juice - 2/3 c
• finely chopped almonds - 1/4 c
• Bake at 350° for 20 minutes
• fresh strawberries optional - 1 item
• Stir in juice
• crushed pineapple, juice drained and reserved - 1 can

How to make pineapple cheese torte:

Combine crust ingredients; pat into the bottom of an 11 x 7 x 2-inch baking dish. Bake at 350° for 20 minutes.Filling:2 pkg. (8 oz. each) cream cheese, softened1/2 c. sugar2 eggs2/3 c. unsweetened pineapple juice Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350° for 25 minutes or until center is set. Cool.Pineapple Topping:1/4 c. all-purpose flour1/4 c. sugar1 can (20 oz.) crushed pineapple, juice drained and reserved1/2 c. whipping cream fresh strawberries (optional) Combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired. Yields 12 to 16 servings.

Recipe categories: Fruit, Pineapple, Tropical fruits.