- Recipes Home
- Interest Groups
Pineapple Cheesecake Recipe
|Fine vanilla wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Sugar||13 Tablespoon (3/4 Cup Plus 1 Tablespoon)|
|Pineapple preserves||3⁄4 Cup (12 tbs)|
|Cream cheese||1 Pound|
|Eggs||3 , separated|
|All purpose flour||2 Tablespoon|
|Undiluted evaporated milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Calories 1109 Calories from Fat 643
% Daily Value*
Total Fat 73 g111.8%
Saturated Fat 41.8 g209%
Trans Fat 0.5 g
Cholesterol 374.7 mg
Sodium 731.4 mg30.5%
Total Carbohydrates 103 g34.4%
Dietary Fiber 0.81 g3.2%
Sugars 75 g
Protein 16 g31%
Vitamin A 52.1% Vitamin C 4.1%
Calcium 24.8% Iron 8.5%
*Based on a 2000 Calorie diet
Mix crumbs, butter, lemon juice, and 1 tablespoon sugar with hands.
Press half of mixture onto bottom of 9-inch springform pan.
Bake in preheated slow oven (325 °F.) for 5 minutes.
Put rim around bottom and butter rim.
Press remaining crumb mixture about halfway up rim.
Spread preserves on bottom crust.
Cream cheese well.
Beat in egg yolks.
Gradually beat in 1/2 cup sugar, the flour and salt.
Blend in milk and vanilla.
Beat egg whites until almost stiff.
Gradually beat in 1/4 cup sugar.
Fold carefully into first mixture.
Pour into prepared pan.
Bake in slow oven (325°F.) for 50 minutes, or until set.
Cool, then chill.
Remove rim of pan.
Whip cream until stiff, put in pastry tube, and decorate edge of cake.