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Hawaiian Cheesecake
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This cheesecake takes a bit of time but it's well worth your effort!
Crust
3/4 cup macadamia nuts
3/4 cup graham cracker crumbs
1/4 cup packed brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoons unsalted butter
Filling:
1 medium ripe pineapple (4 pound range)
2 tablespoons packed brown sugar
1-1/2 lbs cream cheese, room temp
1 cup white sugar
1/2 cup creme fraiche
6 large eggs
Topping:
1 cup sweetened flaked coconut
1/2 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup chopped macadamia nuts
To make crust: Preheat oven to 400 degrees. Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes. Be careful though, they can burn fast. Finely chop nuts and transfer to a bowl. Stir in a pinch of salt and all remaining ingredients except butter.
Mix well. Melt butter and drizzle over crust mixture, tossing with a fork.
Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
Bake crust in middle of oven for 10 minutes. Remove and cool on a wire rack. Set aside.
Reduce oven to 325 degrees. To make filling: Peel and core pineapple. Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
You want it cooked down and almost dry-on the sticky side.
In a large bowl beat together the cream cheese and granulated sugar until fluffy. Add creme fraiche and pineapple, beating until well combined. Add eggs 1 at a time, beating at low speed after each addition until just combined. Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
Transfer cake in pan to a wire rack and cool completely.
Cover with plastic wrap and chill for 24 hours. Preheat oven to 350 degrees. Remove cake from fridge, remove plastic wrap and run a knife around sides. Remove side of pan and transfer cake to a serving platter.
In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes. Cool. In a bowl stir together sour cream, confectioners sugar, and vanilla. Spread sour cream mixture gently over top of cake. Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
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