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Drain pineapple, reserve 8 pieces for decoration; chop remainder finely.
Measure syrup, reserve ½ cup. Sprinkle gelatine over the ½ cup pineapple syrup.
Sieve cottage cheese, combine with chopped pineapple, lemon rind and juice.
Place gelatine and pineapple syrup over hot water, stir until dissolved. Add sugar and beaten egg yolks, stir over hot water until mixture begins to thicken, blend in cheese and pineapple. Fold in whipped cream and stiffly beaten egg whites. Spoon into crumb crust, chill until set.
Decorate with pineapple pieces and glacé cherries.
Crush biscuits finely, combine with sugar and melted butter. Press into base of 18cm springform pan, refrigerate.
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