Versatile Pineapple Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 16 |
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Here is a lovely cheesecake recipe where one can easily sub another similar product for the quark cheese. It also has a yummy pineapple topping too Ingredients:
crust |
1 cup sifted all-purpose flour |
1/4 cup sugar |
6 tablespoons butter, softened |
1 egg yolks, slightly beaten |
1/2 teaspoon vanilla |
filling |
3 cups quark ( or greek yoghurt,, or cream cheese, or ricotta, or mascarpone cheese ) |
1 3/4 cups sugar |
3 tablespoons all-purpose flour |
1 teaspoon vanilla |
5 eggs |
2 egg yolks |
pineapple glaze |
3 tablespoons sugar |
1 tablespoon cornstarch |
1 , 1 lb 4 oz can crushed pineapple |
maraschino cherries |
Directions:
1. Prep does not include the hour in off oven and chill time
2. crust:
3. Mix flour and sugar together in a medium-size bowl; cut in butter with a pastry blender until mixture is crumbly.
4. Add egg yolks and vanilla; mix lightly with fork just until pasty holds together and leaves side of bowl clean.
5. Chill 1 hour.
6. Roll 1/3 of chilled dough to cover bottom of a 10-inch spring-form pan.
7. Bake at 400 degrees for 8 minutes or until lightly browned; cool.
8. 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.
9. Refrigerate until filling is prepared.
10. filling:
11. Blend Quark, sugar, flour and vanilla.
12. Beat with an electric mixer until light and fluffy.
13. Add eggs and egg yolks, one at a time, beating to blend each addition; pour into crust.
14. Bake in a very hot oven (475 degrees) for 12 minutes; lower temperature to 250 degrees and bake 1 1/2 hours longer.
15. Turn off oven; let cake remain in oven 1 hour.
16. Cool and then chill thoroughly
17. Glaze:
18. Combine sugar and cornstarch in a small saucepan.
19. Slowly stir in pineapple.
20. Cook, stirring constantly, over medium heat, until mixture thickens and bubbles 1 minute; cool and spread on cheesecake.
21. Decorate with maraschino cherries.
22. Best served cold. Makes 16 servings.
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