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1
To make crust:
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2
Position rack in center of oven, and preheat oven to 350'F.
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3
Crumble the graham crackers into the bowl of a food processor and process until crumbs form.
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4
Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water.
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Pulse until the crumbs are evenly moistened.
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6
Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger.
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7
If necessary, add a few more drops of juice or water and pulse once or twice.
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8
Turn the crumbs into an 8 inch springform pan and use your hand or the back of a metal spoon to press an even layer around the sides of the pan.
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9
Spread the remaining crumbs evenly over the pan bottom.
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10
Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner.
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11
Bake the shell for 7 minutes.
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12
Cool completely on a wire rack before filling.
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13
The crust firms and crisps as it cools.
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14
To make filling:
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15
Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes.
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16
Transfer to a small bowl, and discard the whey.
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17
Drain the crushed pineapple in a strainer set over a bowl.
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18
Press the fruit lightly with the back of a large spoon to release all the juice.
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19
Transfer the pineapple to a small bowl, and reserve 1/2 cup of the juice.
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20
Place the cottage cheese in a strainer set over a bowl.
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21
cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds.
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22
Place the cottage cheese and cream cheese in a blender or a food processor.
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Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.
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24
Add the sugar, vanilla, pineapple extract and drained yogurt.
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25
Pulse until well blended.
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26
Scrape down the sides with a rubber spatula, and pulse several times.
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27
Add 1 1/2 cups of the drained crushed pineapple and pulse just to blend.
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28
In a small saucepan, combine the reserved 1/2 cup pineapple juice and the lemon juice.
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29
Sprinkle on the gelatin and allow to sit about 3 minutes to soften.
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30
Then stir the mixture over low heat just until the gelatin is dissolved; do not boil.
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31
With the blender or food processor running, add the gelatin mixture and pulse to blend.
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32
Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving.
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33
Once the top is firm, cover it with plastic wrap.
