Just about everyone loves cheesecake. It is a dessert that has stood the test of time.
Many incarnations and dozens of different recipes have survived.
Back in the ’50s and ’60s, cheesecakes from the bakery usually came packaged like this:
Today, most home-baked cheesecakes are made in springform pans.
All types of fruit and specialty toppings grace today’s cheesecakes. But the ones that live in my memory were delicious pineapple cheesecakes with the fruit on the bottom. Recently, I came across my well-aged recipe card for pineapple filling, so I made a pineapple cheesecake for old friends. It brought back fond memories for all of us.
If you’d like to try this specialty from bygone days, use your favorite cheesecake recipe, or try mine. I received my recipe from one of my interviewees back when I wrote articles for a newspaper food editor. The young woman named her recipe “Disappearing Cheesecake” because it seemed to disappear quickly in her house! Here is my old recipe for the pineapple filling placed on the graham cracker crust before adding the cheesecake ingredients.
Use either a 9″ or 10″ springform pan. If you lightly butter the inside rim of the pan, you will have a smoother look when the cake is removed from the pan.
Preheat oven to 375 degrees. Cake bakes for 35-40 minutes. Then turn off oven and allow the cake to stay in there for one hour.
One 20 oz. can crushed pineapple in natural juice, drained (reserve 1 cup of juice)
One 2.9 oz. package vanilla cook and serve pudding mix (not instant)
Drain pineapple, reserve one cup of the juice. Cook vanilla pudding mix and juice together until thick. Mix in pineapple. Allow to cool while preparing cheesecake.
1 1/2 cups graham cracker crumbs (12 whole crackers)
3 tablespoons sugar
3 tablespoons melted butter
Mix crumbs with sugar. Add melted butter. Stir until butter is thoroughly mixed with crumbs. Press into bottom and slightly up the sides of a 9 or 10″ springform pan. Chill until filling is ready.
Add prepared pineapple filling.
3 8-oz. packages cream cheese
1 1/2 cups sugar
4 large eggs
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract
a light sprinkle of cinnamon, optional
Soften cream cheese at room temperature. Place cream cheese in mixer bowl and beat until fluffy. Gradually beat in sugar.
Add eggs, one at a time. Mix in sour cream and vanilla.
Pour into pan. Sprinkle lightly with cinnamon, if desired. Bake at 375 degrees for 35-40 minutes. Turn oven off and leave cake in oven for one hour. (Cake may appear to not be done, but it will “finish” in the turned off oven.)
NOTE: Try not to fret if the cheesecake cracks. It happens. Doesn’t affect the taste at all. If you are a perfectionist (something I am guilty of from time to time), you could save the pineapple filling to place on top of the cake if you know the crack will truly bother you. If you use the filling as a topper, don’t add it until the cake has chilled overnight.
Chill overnight in pan. Before releasing cake from pan, run a knife around the inside edge of the pan.
NOTE: Make sure the cheesecake is completely cooled before covering and refrigerating. Otherwise, you might find droplets of moisture on top of the cake. If that happens, just lightly tap a piece of paper towel over it to absorb the moisture.
Fun Facts about cheesecake: Source: http://www.cheebonnet.com/blog/2011/8/5/weekly-update-and-fun-cheesecake-facts.html
The largest cheesecake ever made weighed a hefty 4,703 pounds. Philadelphia Kraft Foods Mexico made the giant cake, which set a Guinness World Record on January 25, 2009 in Mexico.
“The Golden Girls,” cast consumed more than 100 cheesecakes (the characters’ favorite dessert) over the course of the TV show’s seven-year run.
(photo of A Homemade Cheese Cake courtesy of Mister GC @freedigitalphotos.net)
(photo of Fresh Bake Cheese Base Cake courtesy of pansayaporn @freedigitalphotos.net)
(photo of Pineapple courtesy of foto76 @freedigitalphotos.net)