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Pineapple Cheesecake

Pineapple Cheesecake

Cheesecake tangoes with citrus in this surprisingly refreshing treat. The bright blend of pineapple and lemon, mixed with a buttery graham cracker crust, is the exact hint of paradise your party’s been looking for.

MAKES: 8 servings

CHEESECAKE BATTER

INGREDIENTS:

  • 40 oz/1.15 kg cream cheese, room temperature
  • 1 cup/200 g granulated sugar
  • 4 Tbsp/55 g unsalted butter, softened
  • 3 eggs
  • 1 cup/230 g sour cream
  • 1½ Tbsp/10 g lemon zest
  • 2 tsp/10 ml vanilla extract

INSTRUCTIONS:

  1. Mix cream cheese, sugar, and butter for 1 minute at high speed, until creamy. Scrape down sides, then mix for additional 30 seconds.
  2. Mix in eggs one at a time at low speed, followed by sour cream, lemon zest, and vanilla.
  3. Mix by hand one last time with spatula, scraping bottom and folding in all ingredients. Set aside at room temperature.

CHEESECAKE CRUST

INGREDIENTS:

  • 2½ cups/215 g graham cracker crumbs
  • 7 Tbsp/90 g granulated sugar
  • 1 tsp/5 g iodized salt
  • ½ tsp/1 g ground cinnamon
  • ¼ tsp/0.5 g ground nutmeg
  • 8½ Tbsp/125 ml unsalted butter, melted
  • 4 egg whites
  • ¼ cup/60 ml water

INSTRUCTIONS:

  1. Pulse graham cracker crumbs, sugar, salt, cinnamon, and nutmeg in food processor until evenly blended.
  2. Add melted butter, 1 fl oz/30 ml at a time, pulsing twice between each addition. End result should be a slightly moist mixture that sticks together when pressed between two fingers. Set aside at room temperature.
  3. Spray eight 4-in/10-cm springform pans with cooking spray. Spoon 2/3 cup/55 g graham cracker mix into each pan. Press mixture evenly across entire base of pan.
  4. Whisk egg whites and water to make a loose, fluid egg wash with no intact membranes. Ladle 2 Tbsp/30 ml egg wash into each crust and coat all graham cracker crust surfaces.
  5. Bake at 325° F/165° C for 6 minutes until egg whites have set. Cool at room temperature.

CARAMELIZED PINEAPPLE

MAKES: 16 oz/455 g

INGREDIENTS:

  • 36 oz/1 kg fresh pineapple, drained and diced 1/8-in/2-mm thin
  • 1 cup/220 g light brown sugar
  • 1 tsp/5 ml vanilla extract

INSTRUCTIONS:

  1. Mix all ingredients over medium heat. Spread throughout pot for even cooking and stir occasionally.
  2. When mixture has started to brown on bottom, stir once. Let continue cooking until pineapple has caramelized and liquid nearly evaporated.
  3. Spread on baking sheet to cool at room temperature.

TIP: If mixture starts to burn, turn heat to low and add a small amount of water.

CHEESECAKE ASSEMBLY

INGREDIENTS:

  • ¾ cup/180 g Caramelized Pineapple

INSTRUCTIONS:

  1. Measure out 8 oz/225 g of batter per mold. Wrap bottoms of molds with aluminum foil and place in hot water bath. Water level should rest below foil.
  2. Bake at 350º F/175º C for about 45 minutes. Cheesecake is done when centers have risen and cake is soft to touch. Cool at room temperature for 30 minutes.
  3. Gently spoon 2 Tbsp/30 g of Caramelized Pineapple over each cheesecake.
  4. Refrigerate overnight before serving.