Cheesecake with Fruits
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Wong, John T.
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Pineapple
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Volckamer, Johann...
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Pineapple Welcome I
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Jayme, Talis
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La Belle Cuisine

Gigi's Pineapple Cheesecake

Pineapple Topping:
One 9-ounce can crushed pineapple
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 cup pineapple juice
1 egg, beaten
1 tablespoon butter

Cheesecake:
1 cup crushed zwieback crumbs
2 tablespoons granulated sugar
1/4 cup melted butter
24 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
3 tablespoons reserved syrup from pineapple
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
4 eggs
1 cup granulated sugar

For the pineapple topping:
Drain the crushed pineapple, reserving syrup and setting aside 3 table-
spoons for use in the cheesecake. Blend pineapple and remaining syrup
with sugar, cornstarch, salt, lemon juice and zest, and 1/2 cup pineapple
juice. Cook, stirring, over medium heat until mixture is clear and thick-
ened. Quickly blend in beaten egg. Add butter and cook, stirring, a few
minutes longer. Remove from heat and set aside while making
cheesecake.
For the cheesecake:
Blend zwieback crumbs, 2 tablespoon sugar and melted butter. Press in bottom of a 9-inch springform pan.
Using electric mixer, beat the cream cheese until it becomes thoroughly softened and has smooth, creamy consistency. Blend in vanilla, pine-
apple syrup, salt and lemon zest until smooth. In a separate bowl, beat
the eggs until they are thick. Slowly beat in 1 cup sugar until the mixture
is lemon-colored. Continue beating while adding cream cheese mixture
in small portions. Beat until smooth. Turn into crumb-lined pan and
bake at 500 degrees F. for 10 minutes. Reduce the oven temperature
to 200 degrees F. (leave oven door open until temperature reduces).
Bake the cheesecake until the perimeter is set but center jiggles like
Jell-O when pan is tapped, about 1 hour longer. Turn off heat and
leave oven door ajar, using a long-handled kitchen fork or spoon to
hold it open for 1 hour longer. Remove pan from oven, set on wire
rack; and cool to room temperature. Cover and refrigerate until
chilled, at least 4 hours, preferably overnight. (Can be refrigerated
up to four days).

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The Goddess Beth's Trifle Cheesecake
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