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Versatile Pineapple Cheese Cake Recipe

Ingredients

How to make it

  • Prep does not include the hour in off oven and chill time
  • crust:
  • 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.
  • filling:
  • 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
  • Glaze:
  • 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.

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