This recipe was written by my husband's mother, Loyce. She died when he was 12 and when his dad remarried it was passed on to his new mom, Norma. She made this for his birthday every year until her death. It is his favorite cheesecake and mine too. Maybe all the love it represents adds more flavor. I hope you enjoy it as much as our family has. It is very light and airy!
Cream cheese should be removed from the refrigerator in advance so it will cream easily with fork.
Bring pineapple juice and water to a boil. Remove from heat and add jello, dissolve thoroughly.
Beat egg yolks till light, pour hot jello mixture over yolks slowly while stirring constantly. Add salt and lemon juice.
Soften cream cheese with fork, mix with crushed pineapple and add to the jello mixture. Mix well. Place in refrigerator to chill, stirring frequently until mixture is thickened (DO NOT -throughly congeal).
Prepare crust while jello mixture is thickening in the refrigerator. Place graham crackers between two pieces of waxed paper and crush with rolling pin. Melt butter (or oleo) and dissolve sugar in warm butter. Pour over crumbs while hot and mix well. Line sides and of pan (or dish) while crumb mixure is still warm.
Beat egg whites until foamy. Add sugar then beat til stiffer. Fold into jello mixture.
Pour into crust lined pan, and add remaining crumbs to top and chill 2 or 3 hours. For easiest serving, use a square pan approx 8X8 inches in size. This will leave filling 1 inch deep.