2/19/14

Fresh Pineapple Cheesecake

Pineapple Cheesecake

I hate to start this post by talking about the weather… but holy cow, this winter is crazy! From a massive snow storm a few weeks ago to torrential downpours today, I’m so ready for spring. There’s only one good thing about this time of year, and it’s two words: pineapple season. That’s right, you heard me. From Pineapple Fried Rice to Pineapple Coleslaw, Grilled Peach and Pineapple Salsa to Bacon Wrapped Stuffed Pineapple Jalapeños… well, I think you get the idea. I can go a little crazy. So here’s one more recipe to add to the list: Fresh Pineapple Cheesecake.

Fresh Pineapple Cheesecake

This isn’t just any old cheesecake recipe. This recipe is extra special, because it’s a family recipe. It’s my Aunty Hao’s Fresh Pineapple Cheesecake. And, it’s pretty killer. 

I was always really intimidated by cheesecake, but I can tell you that it’s not difficult to make. At all. The hardest part of this recipe is finding the patience to let the darn thing cool in the oven for two whole hours (!!). It’s a lot to ask, but it’s so worth it when you present this to your family or friends:

Fresh Pineapple Cheesecake  

Ta dah!

PS: For a refresher on picking the perfect pineapple, click here

Fresh Pineapple Cheesecake

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Crust
2 cups crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted

Filling
16 oz sour cream
16 oz cream cheese
15 oz ricotta cheese
1/3 cup cornstarch
2 T lemon juice
1 tsp vanilla extract
1 stick of butter, melted
1 1/2 cup of sugar

Topping
1 ripe pineapple

Instructions
Preheat oven to 375 degrees.
In a bowl, mix together graham cracker crumbs, 1/3 cup sugar and 1/3 cup melted butter. Add to a well-greased cheesecake pan, and press firmly to bottom of pan to mold.
To make the filling, blend the sour cream, cream cheese and ricotta together. Add cornstarch, butter, sugar, lemon juice and vanilla extract. Try not to over mix.
Pour mixture into the prepared pan and bake for 70 minutes. Turn off the oven and resist the urge to open the oven door!! Leave the cheesecake in the oven for 2 hours to let cool. During this time, prep the pineapple topping by removing the skin and cutting the pineapple lengthwise. Remove the core and slice into thin strips. Set aside until ready to garnish.
After 2 hours, remove cheesecake from the oven and put in the refrigerator until firm. Finally, plate it and top with pineapple. Store leftovers in the refrigerator.

Margaritas in the Rain http://margaritasintherain.com/

One Response to "Fresh Pineapple Cheesecake"

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  1. marlene

    at

    OH! YOU DID IT AND IT CAME OUT FANTASTIC LOOKING. I READ THE RECIPE AND THOUGHT OOOOOOH…THIS ONE IS A CHALLENGE, BUT YOU DID AN AWESOME JOB OF NOT ONLY REPLICATING IT BUT MAKING IT LOOK DIVINE. HAO WILL BE SO PROUD:)
    LOVE CALIFORNIA MOM

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