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Pineapple Cheesecake

Global.Potpourri's picture
Ingredients
  Fine vanilla wafer crumbs 1 1⁄2 Cup (24 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Sugar 13 Tablespoon (3/4 Cup Plus 1 Tablespoon)
  Pineapple preserves 3⁄4 Cup (12 tbs)
  Cream cheese 1 Pound
  Eggs 3 , separated
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Undiluted evaporated milk 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1 Teaspoon
  Heavy cream 2⁄3 Cup (10.67 tbs)
Directions

Have cheese, eggs, and milk at room temperature.
Mix crumbs, butter, lemon juice, and 1 tablespoon sugar with hands.
Blend well.
Press half of mixture onto bottom of 9-inch springform pan.
Bake in preheated slow oven (325 °F.) for 5 minutes.
Cool.
Put rim around bottom and butter rim.
Press remaining crumb mixture about halfway up rim.
Spread preserves on bottom crust.
Cream cheese well.
Beat in egg yolks.
Gradually beat in 1/2 cup sugar, the flour and salt.
Blend in milk and vanilla.
Beat egg whites until almost stiff.
Gradually beat in 1/4 cup sugar.
Fold carefully into first mixture.
Pour into prepared pan.
Bake in slow oven (325°F.) for 50 minutes, or until set.
Cool, then chill.
Remove rim of pan.
Whip cream until stiff, put in pastry tube, and decorate edge of cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
60 Minutes
Servings: 
4

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