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Welcome to Ridgecrest
Recipes
Panir Pineapple
Cheesecake
1 lb. soft Ridgecrest Panir
4 oz. whole wheat honey graham crackers
3 tbsp olive oil, or margarine at
room temperature
1 cup pineapple juice
2 tbsp unflavoured gelatin or agar-agar
5 tbsp honey
6 tbsp freshly squeezed lemon juice
1 tbsp grated lemon peel
1 tsp candied ginger, minced
Preheat the oven to 350 degrees and lightly grease a
9-inch pie pan plate with margarine. In a food
processor, or by hand, crumble the graham crackers,
add olive oil and work to a fine crumb. Press the
cracker mixture onto the bottom of the pie plate
until the surface is smooth and even. Bake for 10
minutes. Cool. Heat the pineapple juice to a
near boil. Stir in the gelatin or agar-agar
gradually and simmer until it is dissolved (about 5
minutes). Cool for at least 10 minutes.
In a blender or food processor, combine all the
other ingredients with pineapple juice mixture and
blend for a minutes. Pour into the baked crust.
Refrigerate 3 to 4 hours.
Serves 8 [
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