Pineapple Cheesecake With Guava Glaze Recipes

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mix pineapple and preserves; spread over cheesecake just before serving.

Steps:

• 1. Make the guava glaze: combine the frozen guava concentrate and 3 tablespoons lime juice in a non-reactive saucepan and cook until the mixture reduces by one third. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
• 2. Combine the pineapple, pineapple juice, and 1/4 cup lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
• 3. Preheat the oven to 325 degrees F.
• 4. Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
• 5. In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving.
• 6. Move chilled cheesecake to a serving platter and spread some of the glaze on top. Serve additional glaze alongside for those who want to add more. Garnish the plate with chopped crystallized ginger if desired.
• 7. Note: The guava glaze and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

Steps:

• Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
• Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
• Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• For crust:
• Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
• Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
• Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

Steps:

• To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
• In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
• Press into prepared pan.
• Bake for 15 minutes, until lightly browned.
• (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
• To prepare filling: In a food processor or blender, combine everything except the pineapple.
• Process until smooth.
• Fold in crushed pineapple.
• Bake for 45 minutes, until set.
• Cool in refrigerator.

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined., In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan., For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , Spread topping over cheesecake. Store in the refrigerator.