Italian Ricotta Pineapple Cheesecake

Course : Cheesecakes
Serves: 10
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2 packages plain gelatin
1/2 Cup boiling water
1 Can crushed pineapple -- (16 ounce)
1 1/4 Cups ricotta cheese
2 Teaspoons vanilla extract
1/2 Teaspoon ground cinnamon
5 packages vanilla milkshake mix
1 dash salt

Preparation / Directions:

Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh berries or other fruit if desired.)


Nutritional Information:

713 Calories (kcal); 40g Total Fat; (50% calories from fat); 36g Protein; 52g Carbohydrate; 156mg Cholesterol; 398mg Sodium

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