Pineapple cheesecake. Even if I didn’t describe to you how light and fluffy and silky smooth this cheesecake is, you would want it. It is that good. I think the worst thing cheesecake can be is dense and mealy. This one is anything but.
It is so good that my Auntie Esther doubles the batch and puts the extra filling in dessert bowls for everyone to enjoy after the actual cake portion is gone. Even a single batch of this serves 10-12, so if it warrants being doubled it must be amazing!
It is so good I will deal with the consequences of my dairy allergy for it. Twice.
It is so good we ate it before I could take the extra photos I was planning for the next day.
So prepare to lick your spatulas. Resist the urge to eat it all yourself. Or not. I’m not here to judge.
(Original recipe from Cheryl Brown, best neighbour ever.)
1 1/2 cups graham cracker crumbs
6 Tbsp sugar
6 Tbsp butter, melted
Combine butter, crumbs and sugar. Set aside 1/4 of the mixture to sprinkle on the top of the cake. Press the remaining mixture into the base of a spring form pan or an 8×13″ baking dish. Set aside.
1 cup of canned crushed pineapple
2/3 cup white sugar
1 Tbsp or package of plain gelatin
1/2 tsp salt
3 eggs, separated
1/2 tsp vanilla
2 Tbsp lemon juice
3, 4 oz packages of cream cheese
3/4 cup whipping cream
1. Drain the pineapple syrup into a liquid measuring cup. Add water to syrup to measure 1 cup of liquid. Pour into a double boiler.
2. Combine the sugar, gelatin and salt with the syrup in the double boiler. Stir over medium heat until the gelatin dissolves.
3. Beat egg yolks slightly in a mixing bowl. Temper the eggs by gradually adding a small portion of the gelatin mixture. Pour this egg mixture into that in the double boiler. Cook over hot but not boiling water until slightly thickened, stirring constantly.
4. Remove mixture from heat. Add vanilla. Set aside.
5. Beat lemon juice and cream cheese in a large bowl until smooth.
6. Gradually add the gelatin mixture to the cream cheese mixture. Chill until thick but not set (approx 1 hour).
7. Beat egg white until soft peaks form. Since these egg whites are raw, you may prefer to use pasteurized egg whites from a carton.
8. Whip cream separately.
9. Gently fold drained pineapple, whipped cream and egg whites into chilled gelatin mixture. Pour on top of graham crust in pan and smooth. Sprinkle with remaining graham mixture, if desired. Chill until set. Keep chilled until serving.