I had shared my cheesecake recipe before and the only difference is the gluten-free crust and the topping, so by popular demand I am sharing my one and only best recipe for the creamiest, full of delight which your taste buds will appreciate Cheesecake I have not copied this recipe from no one it is my creation that I love dearly to make for family and many clients as well. Now I know that you may find that there are too many steps for this recipe but you can do this, make the compote ahead of time maybe a day or two before you decide to make the cheesecake, the compote goes fantastic with anything else. There are many variations of cheesecake but no matter where I brought this delight, I am happy to see how everyone’s face lights up and all I hear is “wow” no one can compete with this recipe, as you can see on my pictures I have topped the cheesecake with a combination of jellied Strawberries and pineapple compote together this is not overwhelmingly sweet since I never add as much sugar as in other recipes, the key it to balance the flavors. But as always I will never share a recipe that my family or customers don’t rave for, as always ENJOY!!!
Cheesecake with Pineapple compote
March 18, 2019
: 30 min
: 1 hr
: 7 hr
: EASY
The go to Cheesecake
Ingredients
- For Crust
- 2 Packages Graham crackers or already Graham Cracker Crumbs
- 1/3 Cup of Organic butter melted
- 1 TBSP of sugar
- 1/4 TSP of LorAnn's Raspberry Emulsion
- For Cheesecake filling:
- 3 8 OZ Organic Valley packages of Cream cheese
- 8 ounces of Mascarpone Cheese (if you don’t have any available, please see below on how make a substitute)
- 2 TBSP cornstarch
- 3 LG eggs Organic if possible
- 1 Cup of Sugar brown raw sugar
- 1/2 TSP of freshly squeezed lime juice
- 2 TSP of Vanilla extract
- *MASCARPONE SUBSTITUTE
- READY IN: 5 mins
-
- 12 ounces cream cheese
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
- pineapple compote
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 1/3 cup sugar
- 1 tablespoon sugar
- 2 cups of Fresh pineapple chunks crushed in food processor which it is my favorite and only way to make this compote!!
- OR:
- 1 (20 ounce) can crushed pineapple, packed in its own juice
- 3 tablespoons butter
Directions
-
Step 1
Crust:
-
Step 2
Tightly wrap the outside of a 8 or 9-inch diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the crackers in a food processor. Add the butter, raspberry emulsion and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan. Press firmly onto bottom and 2-1/2 inches up side of pan, place crust in oven for 15 minutes. Set aside while preparing filling.
-
Step 3
Filling: Beat cream cheese with sugar in large bowl with electric mixer on medium speed until well blended. Add mascarpone, vanilla extract and lemon juice, mix well. Add eggs, one at a time, beating on low-speed after each addition just until blended, pour into crust.
-
Step 4
Place spring form pan in a large baking pan add 1 inch of hot water to larger pan.
-
Step 5
Pineapple Compote:
-
Step 6
In heavy saucepan combine cornstarch, all of the sugar and salt. Add pineapple with juice and mix well, cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
-
Step 7
Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened.
-
Step 8
Remove from heat and add butter, stirring to melt, let cool then store in refrigerator
-
Step 9
Baking:
-
Step 10
Preheat oven to 350°F if using a silver 8 or 9 inch springform pan or to 325°F if using a dark nonstick 8- or 9-inch springform pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen, cool 1 hour longer.
-
Step 11
Once the cheesecake is completely cool, spread the pineapple compote all over top of cheesecake.
-
Step 12
Refrigerate overnight.
Cheesecake with Pineapple compote
The go to Cheesecake
Ingredients
- For Crust
- 2 Packages Graham crackers or already Graham Cracker Crumbs
- 1/3 Cup of Organic butter melted
- 1 TBSP of sugar
- 1/4 TSP of LorAnn's Raspberry Emulsion
- For Cheesecake filling:
- 3 8 OZ Organic Valley packages of Cream cheese
- 8 ounces of Mascarpone Cheese (if you don’t have any available, please see below on how make a substitute)
- 2 TBSP cornstarch
- 3 LG eggs Organic if possible
- 1 Cup of Sugar brown raw sugar
- 1/2 TSP of freshly squeezed lime juice
- 2 TSP of Vanilla extract
- *MASCARPONE SUBSTITUTE
- READY IN: 5 mins
- 12 ounces cream cheese
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
- pineapple compote
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 1/3 cup sugar
- 1 tablespoon sugar
- 2 cups of Fresh pineapple chunks crushed in food processor which it is my favorite and only way to make this compote!!
- OR:
- 1 (20 ounce) can crushed pineapple, packed in its own juice
- 3 tablespoons butter
Directions
- Step 1 Crust:
- Step 2 Tightly wrap the outside of a 8 or 9-inch diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the crackers in a food processor. Add the butter, raspberry emulsion and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan. Press firmly onto bottom and 2-1/2 inches up side of pan, place crust in oven for 15 minutes. Set aside while preparing filling.
- Step 3 Filling: Beat cream cheese with sugar in large bowl with electric mixer on medium speed until well blended. Add mascarpone, vanilla extract and lemon juice, mix well. Add eggs, one at a time, beating on low-speed after each addition just until blended, pour into crust.
- Step 4 Place spring form pan in a large baking pan add 1 inch of hot water to larger pan.
- Step 5 Pineapple Compote:
- Step 6 In heavy saucepan combine cornstarch, all of the sugar and salt. Add pineapple with juice and mix well, cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
- Step 7 Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened.
- Step 8 Remove from heat and add butter, stirring to melt, let cool then store in refrigerator
- Step 9 Baking:
- Step 10 Preheat oven to 350°F if using a silver 8 or 9 inch springform pan or to 325°F if using a dark nonstick 8- or 9-inch springform pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen, cool 1 hour longer.
- Step 11 Once the cheesecake is completely cool, spread the pineapple compote all over top of cheesecake.
- Step 12 Refrigerate overnight.
