This recipe caught my attention because it uses only two tablespoons of flour! And then of course, because the girls simply love pineapple; though alone as a fruit and not as a part of anything baked or cooked. The only food with pineapple they eat is the Spring Salad.
I wanted to know if this Hawaiian Dream Cheesecake would be a hit for them, despite the pineapple being baked.
HAWAIAN DREAM CHEESECAKE
1-3/4 cups coconut flakes
2 tablespoons butter, melted
24 oz cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 tablespoon cornstarch
2 cans (16 ounces each pineapple cubes), undrained
Combine the coconut flakes and butter. Press onto a greased 9-inches springform pan. Bake at 350° for 10 minutes. Cool.
In another bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust.
Bake at 350° for 45-50 minutes or until center is almost set. Cool in oven with door open for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.
For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the cubed pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate overnight. Spread pineapple sauce over cheesecake.
Garnish with mint and orchids if desired. Serve with cream.
The original recipe is here.
Despite looking a bit too brown, the cake turned out tasty and creamy. The girls loved it. Boy, am I glad.