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Cheesecake, Pineapple Glazed (D, TNT)
Source: a co-worker
Serves: 16

1 cup flour
1/4 cup sugar
1 tsp. lemon peel, grated
1/2 tsp. vanilla
1 egg yolk
1/4 cup butter, softened

8 oz. cream cheese, softened
2 pounds ricotta cheese, softened
1-3/4 cups sugar
3 tbsp. flour
2 tsp. lemon peel, grated
1-1/2 tsp. orange peel, grated
1/4 tsp. vanilla
5 whole eggs
2 egg yolks
1/4 cup heavy cream

Pineapple Glaze:
2 tbsp. sugar
4 tsp. cornstarch
17 oz. can crushed pineapple in heavy syrup, UNDRAINED
2 tbsp. lemon juice
2 drops yellow food coloring

Make Crust:
Preheat oven to 400°F.

Mix flour, sugar, peel and vanilla Make well in centre; blend in yolk and butter with a fork; mix until smooth.

Press mix into bottom & sides of 9" springform pan (3" deep) Bake 6 to 8 minutes, or until golden; let cool.

Make Filling:
Beat all cheeses, sugar, flour, peels, and vanilla at high speed in mixer Beat in eggs & yolks - ONE AT A TIME - beating until smooth Beat in cream; pour mixture into cooled baked crust.

Bake at 500°F (YES!!!500°) for ONLY 10 MINUTES! Reduce heat to 250°F - bake 1 hour more. Let cool for 2 hours. Spread surface with pineapple glaze (see below) Refrigerate overnight.

Make Pineapple Glaze:
Mix sugar and cornstarch in small pot. Add rest of ingredients. Bring to a boil over medium heat, stirring. Boil 1 minutes, OR until thick. Let cool; spread as in directions above.

Poster's Notes:
A co-worker of mine many years ago, while attending chef's school, prepared this recipe--and, lucky us, he brought this into the office for us all to taste--incredible, delicious, most memorable--also gorgeous to look at!!!!! I have since made it on special occasions, but have never tried to create a "low fat" version. If anyone does try this recipe, using low fat ingredients successfully, I would love to hear about it!

I always like to serve this on a silver cake stand (on paper lace doily) with some luscious strawberries at the side.

Posted by Francine Earle

Nutritional Info Per Serving: N/A