Pineapple Ricotta Cheesecake
Pineapple Ricotta Cheesecake recipe
Yield
16 servingsPrep
10 minCook
60 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 10 | tablespoons |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
sugar
|
|
| 6 | tablespoons |
butter
|
|
| Filling | |||
| 1 | pound |
ricotta cheese
|
|
| ½ | pound |
cream cheese
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | each |
lemon zest
grated |
*
|
| 2 | large |
eggs
well beaten |
|
| 4 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
pineapple, canned, crushed
drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1.5E+2 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 45 | ml |
sugar
|
|
| 9E+1 | ml |
butter
|
|
| Filling | |||
| 453.6 | g |
ricotta cheese
|
|
| 226.8 | g |
cream cheese
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 0.5 | each |
lemon zest
grated |
*
|
| 2 | large |
eggs
well beaten |
|
| 4 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 177 | ml |
pineapple, canned, crushed
drained |
* |
Directions
Combine all crust ingredients and roll out to a 10-inch circle.
Fit in bottom of 10-inch greased springform pan.
Bake at 300℉ (150℃). for 15 minutes and cool crust.
Spread drained pineapple on crust.
Pour in filling.
For filling beat cheese, flour, salt, vanilla, lemon rind and eggs well.
Beat whites stiff and beat in sugar.
Fold into filling mixture and pour in pan.
Bake in a water bath (wrap cheesecake pan in foil and place in pan of simmering water which comes up 2 inches up sides of pan.)
Return to 300℉ (150℃). oven and bake 45 minutes or until set. Cool in pan and then chill overnight.
