Ingredients with Measurements:
- 2 cups crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup white sugar
- 8 ounces white chocolate, chopped
- 16 ounces cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup white sugar
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Double boiler
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup white sugar. Press the mixture into the bottom of the prepared pan.
3. Melt the white chocolate in a double boiler over medium heat. Stir until smooth.
4. In a large bowl, beat together the cream cheese and 1/2 cup white sugar until smooth. Beat in the eggs one at a time. Stir in the melted white chocolate and vanilla extract.
5. In a separate bowl, mix together the crushed pineapple and 1/4 cup white sugar.
6. Pour half of the cream cheese mixture into the prepared pan. Spread the pineapple mixture over the cream cheese layer. Top with the remaining cream cheese mixture.
7. Bake for 40 minutes in the preheated oven, or until the center is almost set. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information:
Calories: 439
Fat: 24.9 g
Carbohydrates: 48.2 g
Protein: 6.2 g
Substitutions for Ingredients
- Graham crackers: any type of crushed cookie or biscuit
- White chocolate: dark chocolate
- Cream cheese: ricotta cheese
- Pineapple: any type of canned fruit
Variations:
- Add 1/2 cup of chopped nuts to the graham cracker crust.
- Substitute the pineapple with any type of canned fruit.
- Add 1/2 cup of shredded coconut to the cream cheese mixture.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing.
- Use a double boiler to melt the white chocolate.
- Let the cheesecake cool completely before serving.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30 seconds.
Presentation Ideas:
Garnish the cheesecake with fresh fruit, such as pineapple slices, strawberries, or blueberries.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Ice cream
- Fruit salad
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- Make sure the cream cheese is softened before mixing.
- Use a double boiler to melt the white chocolate.
- Let the cheesecake cool completely before serving.
Food Safety Advice:
- Refrigerate the cheesecake immediately after baking.
- Keep the cheesecake in the refrigerator until ready to serve.
Food History:
Cheesecake is believed to have originated in ancient Greece, where it was served as a sweet treat to athletes during the first Olympic Games.
Flavor Profiles:
This cheesecake has a rich and creamy texture, with a hint of sweetness from the white chocolate and pineapple.
Serving Suggestions:
Serve the cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings.
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Taste: Rich, Sweet, Creamy, Fruity, Chocolatey