Pineapple Cream Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 10 |
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This is a cross between a cream cake and Charlotte that is deliciously refreshing. It is very easy to make and can be a very impressive looking dessert if you have a skilled hand with a pastry bag (I don't). This is definitely one recipe meant for entertaining. Ingredients:
3 packages of soft lady fingers (not savoiardi) |
1 pound cream cheese, at room temperature |
3/4 cup sugar |
2 tbl. powdered sugar |
1 pint heavy cream |
2 large cans crushed pineapple |
2 tbl. cornstarch |
Directions:
1. Drain most of the liquid from the pineapple.
2. Place pineapple and cornstarch in a pot and heat until thickened.
3. Line a 10 springform pan with lady fingers on the bottom (cut as needed to fit) and whole fingers around the sides of the pan.
4. Whip the heavy cream with the powdered sugar and set aside.
5. Cream the cheese with the 3/4 cup of sugar, then gently fold in the whipped cream.
6. Put 1/3 of the mixture ove the ladyfingers on the bottom of the form, followed by 1/3 of the pineapple.
7. Cover layer with lady fingers, and repeat process for two more layers ending with pineapple on top (no lady fingers on top layer).
8. Chill overnight in refrigerator.
9. Be fore serving the top of the cake may be decorated with more whipped cream, then remove spring form and serve.
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