Versatile Pineapple Cheese CakeFrom midgelet 3 years ago
- Crust shopping list
- 1 cup sifted all-purpose flour shopping list
- 1/4 cup sugar shopping list
- 6 tablespoons butter, softened shopping list
- 1 egg yolks, slightly beaten shopping list
- 1/2 teaspoon vanilla shopping list
- Filling shopping list
- 3 cups Quark ( or Greek yoghurt,, or cream cheese, or ricotta, or mascarpone cheese ) shopping list
- 1 3/4 cups sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 teaspoon vanilla shopping list
- 5 eggs shopping list
- 2 egg yolks shopping list
- pineapple glaze shopping list
- 3 tablespoons sugar shopping list
- 1 tablespoon cornstarch shopping list
- 1 , 1 lb 4 oz can crushed pineapple shopping list
- maraschino cherries shopping list
How to make it
- Prep does not include the hour in off oven and chill time
- Mix flour and sugar together in a medium-size bowl; cut in butter with a pastry blender until mixture is crumbly.
- Add egg yolks and vanilla; mix lightly with fork just until pasty holds together and leaves side of bowl clean.
- Chill 1 hour.
- Roll 1/3 of chilled dough to cover bottom of a 10-inch spring-form pan.
- Bake at 400 degrees for 8 minutes or until lightly browned; cool.
- Grease sides of the spring-form pan; roll remaining dough into 2 strips about 15 inches long and 2 1/2 inches wide; press onto sides of cooled pan and fit together with bottom.
- Refrigerate until filling is prepared.
- Blend Quark, sugar, flour and vanilla.
- Beat with an electric mixer until light and fluffy.
- Add eggs and egg yolks, one at a time, beating to blend each addition; pour into crust.
- Bake in a very hot oven (475 degrees) for 12 minutes; lower temperature to 250 degrees and bake 1 1/2 hours longer.
- Turn off oven; let cake remain in oven 1 hour.
- Cool and then chill thoroughly
- Combine sugar and cornstarch in a small saucepan.
- Slowly stir in pineapple.
- Cook, stirring constantly, over medium heat, until mixture thickens and bubbles 1 minute; cool and spread on cheesecake.
- Decorate with maraschino cherries.
- Best served cold. Makes 16 servings.
The Cookmidgelet Eastern, USA
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