Thursday, August 24, 2006

Pineapple Cheesecake

It's another pain in the ass, but worth it recipe!
This is one of those thick cheesecakes with the pastry up the sides.

1 1/4 cups of flour, 3/4 cups of softened butter, 1/4 cup of sugar, 1 large egg yolk, grated peel of one lemon. In a bowl with mixer at low speed, beat all ingredients until well mixed. Shape dough into ball; wrap in plastic and refrigerate for one hour.

Preheat the oven to 375F. Press once third of dough into bottom of 10" springform pan; keep remaining dough refrigerated.
Bake the crust for 8 minutes or until golden; cool on wire rack. Turn oven up to 450F.

While crust is cooling, in a large bowl, using mixer, mix together 5 8oz pkgs of cream cheese, 1 3/4 cups of sugar, 5 large eggs, 1/4 cup of milk, 3 tbsp flour, 2 large egg yolks, grated peel of one lemon until smooth.

Press remaining dough around the sides of the pan (as best you's not as easy as it looks) and then pour the cream cheese mixure up to about a 1/2 inch below where the crust stops.
Here's the real pain in the ass part:
Bake cheesecake 12 minutes. Turn down oven to 275F and bake for another 35 minutes longer. Turn off oven; let cheescake remain in the oven for another 30 minutes.

Cool cake on wire rack.
While it's cooling, open a can of pineapple (yeah..I'm lazy..what of it?) and pour into saucepan, when the juice comes to a boil, stir in one package of gelatin until disolved. Put it in the fridge until it starts to set, and then pour it on top of the cake.


Anonymous said...

my mother had a recipe super similar to this one. But I was stingy with it & never shared it with people (ok...only two). But both have lost the recipe. Your recipe is as close as I will get I think.'re right, it is a pain in the butt to make, but the best damn cheesecake anyone will ever eat. Way better than any I have ever had at a restaurant. Here's our twist. Your recipe calls for the pineapple topping, we put ours in between the baked crust and the uncooked cream cheese mixture. In a small saucepan combine 15+/- oz can crushed pineapple with a little cornstarch (about 2 tblsp I think and a little sugar (possibly a small amount of vanilla) and the reserved juice from one can of pineapple rings. (It's been years since I have made this (due to lost recipe) and the sugar and vanilla piece may be a little off, you could probably use your topping and get the same result) Cook until thickened. Then pour right on top of the cookie crust (after you have baked the crust as you instructed). Then pour your cream cheese mixture on top. Bake as you instructed, then after it cools, and just before serving, top with pineapple rings and put a small amount of whipped cream in the center of the rings with a maraschino cherry on top of each whipped cream filled center.

Radmila said...

Your addition sounds awesome!
I haven't made this cheesecake in a couple of years...but, when I do...I'll do it with your addition.
Thanks for that!