Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup pineapple juice
- 1/4 cup ginger syrup
- 1/2 cup pineapple-ginger curd (recipe below)
Pineapple-Ginger Curd:
- 1 cup fresh pineapple chunks
- 1/4 cup ginger syrup
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
- Electric mixer
- Saucepan
- Whisk
Step-by-step instructions:
For the Pineapple-Ginger Curd:
1. In a food processor or blender, puree the pineapple chunks until smooth.
2. In a saucepan, combine the pineapple puree, ginger syrup, and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. In a small bowl, whisk the egg yolks. Gradually whisk in the hot pineapple mixture.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
5. Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl and let cool to room temperature.
For the Cheesecake:
1. Preheat the oven to 325°F.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Beat in the sour cream and flour until well combined.
7. Stir in the pineapple juice and ginger syrup.
8. Pour the cheesecake batter over the cooled crust.
9. Spoon the pineapple-ginger curd over the top of the cheesecake and swirl with a knife.
10. Bake for 50-60 minutes or until the center is almost set.
11. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
12. Remove from the oven and let cool to room temperature.
13. Chill in the refrigerator for at least 4 hours or overnight.
14. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Preheat oven to 325°F.
Serving size:
Makes 12 servings.
Nutritional information:
Calories: 488
Fat: 34g
Saturated Fat: 19g
Cholesterol: 159mg
Sodium: 288mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 30g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Ginger syrup can be substituted with honey or maple syrup.
- Pineapple juice can be substituted with orange juice or lemon juice.
- Fresh pineapple chunks can be substituted with canned pineapple chunks.
Variations:
- Add chopped macadamia nuts to the crust for a tropical twist.
- Top the cheesecake with whipped cream and toasted coconut flakes.
- Use lemon curd or raspberry curd instead of pineapple-ginger curd.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the batter.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent condensation.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Cheesecake is best served chilled. If you prefer to serve it warm, remove from the refrigerator and let sit at room temperature for 30 minutes before serving.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Garnish with fresh pineapple chunks and mint leaves.
Garnishes:
Fresh pineapple chunks, mint leaves, whipped cream, toasted coconut flakes.
Pairings:
Serve with a glass of iced tea or a tropical fruit smoothie.
Suggested side dishes:
Fresh fruit salad, coconut rice, or grilled shrimp skewers.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or cooled too quickly. To prevent cracks, bake the cheesecake in a water bath and let it cool gradually.
- If the cheesecake is too dense, it may have been overmixed or baked too long. To prevent a dense cheesecake, mix the batter just until smooth and bake until the center is almost set.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Keep the cheesecake refrigerated until ready to serve.
Food history:
Cheesecake has been around since ancient Greece and was often served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
The Pineapple-Ginger Curd Cheesecake has a sweet and tangy flavor with a tropical twist.
Serving suggestions:
Serve the cheesecake as a dessert for a summer barbecue or a tropical-themed party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A