Cheesecake with Pineapple |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 12 |
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With its make-ahead convenience, this fruit-topped cheesecake often appears on my holiday menus. It never fails to impress guests.Lorraine Caland, Thunder Bay, Ontario Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1/4 cup sugar |
1-1/2 cups (12 ounces) sour cream |
3/4 cup sweetened condensed milk |
3 to 4 teaspoons grated orange peel |
3 teaspoons vanilla extract |
5 eggs, separated |
topping: |
1/4 cup sugar |
4 tablespoons cold water, divided |
1 can (20 ounces) crushed pineapple, drained |
1 tablespoon cornstarch |
Directions:
1. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange peel and vanilla. Add egg yolks; beat on low speed just until combined.
3. In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
4. Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan.
5. For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
6. Spread topping over cheesecake. Store in the refrigerator. Yield: 12 servings.
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