Three-quarters cup of crushed crackers and salt passed through a liquidizer
Three spoons of sugar
Two spoons of corn oil melted
One spoon of cornmeal oil
One can of pineapple gelatin
One cup of boiling water
750 grams of ricotta cheese passed through a sieve
One-quarter cup of sugar
One cup of pineapple pulp processed with some of the juice
One spoon of water
Two spoons of cornstarch
Three-quarters cup of crushed crackers and salt passed through a liquidizer
Three spoons of sugar
Two spoons of corn oil melted
One spoon of cornmeal oil
One can of pineapple gelatin
One cup of boiling water
750 grams of ricotta cheese passed through a sieve
One-quarter cup of sugar
One cup of pineapple pulp processed with some of the juice
One spoon of water
Two spoons of cornstarch
Combine the crumbs, sugar, oil, and cornmeal oil
Press this mixture into the bottom of an opening mold, 20 cm in diameter
Let it sit in the refrigerator
Dissolve the gelatin in boiling water
Let it cool slightly
Mix the ricotta cheese with the sugar
Add the gelatin to the mixture, mixing well
Pour the mixture into a prepared mold
Put it in the refrigerator until firm
Heat the remaining ingredients over low heat, being careful to dissolve the cornstarch in water before doing so
Let it simmer for 15 minutes
Let it cool
Spread on top of the cheese cake
Put it back in the refrigerator for at least an hour
Cut into 8 pieces with 275 calories.
