4 In Nana's Recipe project

Pineapple Cheese Cake

Recipe: Juliet’s Pineapple Cheesecake                                                                    Source: Nana’s Handwritten Recipes     Date: unknown

Some of you might remember me mentioning my failed attempt at my great-grandmother’s cheesecake recipe.  We will call this “Exhibit A.”

As you can see, Exhibit A does not really resemble a cheesecake.   Although it tasted pretty good, cheesecake soup might have been a better name.   As soon as I cut into it (and got over the disappointment – I had planned to bring it to a party that night!) I had a good inkling of where I went wrong so I decided to try this recipe again.   With much better results. 

Here is the original recipe:

As far as Nana’s handwritten recipes go, this one had some pretty clear instructions.    I did wonder at the lack of crust and what kind of pan to bake this in, but a quick search informed me that there are such things as “crustless” cheese cakes and that they can be baked in a pie pan, so that is what I decided to do. 

Putting this cake together is actually very simple.  First you mix together one package of plain cream cheese (the kind that comes in the box, not the modern easy-spread variety) and 1/2 cup sugar.  I used turbinado sugar. 

When it’s well mixed beat in 3 egg yolks (save the whites!).  And then stir in one cup of well-drained crushed pineapple.  (Unless you like cheese cake soup and then by all means throw in some of that juice too!)  🙂   The first time I made this I quasi-drained the pineapple and thought it was “good enough.”  After all, the recipe didn’t actually say whether it was supposed to be drained or with the juice.  Trust me on this one – well-drained is the way to go.  Refer to Exhibit A.

In another bowl whip the 3 egg whites until they are stiff.  I love to do this by hand.  I think it is magical to turn this:

Into this:

Fold the whites into the cheese and egg mixture along with a teaspoon of vanilla. 

You want to be gentle at this step, but you also want to be sure that the whites are well incorporated (again I will direct your attention to Exhibit A).  Your final mixture should look like this:

Pour into a 9″ pie plate.  I greased the pan hoping that would help it to release easier and I also put a circle of parchment paper in the bottom.  It did release very easily from the pan, but it also made the edges and top a golden brown….not the usual colour for a cheese cake.  If I make this again I might try the parchment paper alone, no grease, and see what happens.   I am quite proud of the finished product anyway, especially of the way it stands up on the plate all by itself!  (No soup for hubby this time…although he didn’t seem to mind devouring the last one.)

We haven’t cut into this one yet but if the soupy version was good, this one can only be better!

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  • Reply
    June 28, 2010 at 5:23 pm

    YUM!!! I can taste it through the screen;) I had some pineapple cheesecake with my dad from the Cheesecake Factory a couple weeks ago up in WI and it was SO deli-sh!! You are so *LUCKY* o be able to have all these great recipes from your grandma.

  • Reply
    cheesecake recipe
    June 29, 2010 at 10:37 am

    The second one looks a lot better. I find your recipe quite interesting, I love pineapple as a fruit, never really thought of making cheesecake with it though. Pineapples are by nature watery so maybe that made the first cheesecake you made soupy. Perhaps you should have drained it thoroughly, or maybe squeeze out some of the juice? Hmmmm, now I’m intrigued, I really have to give this a try, lol! Thanks for sharing by the way.

  • Reply
    April 16, 2011 at 7:44 am

    I enjoyed your post, especially since I related to the recipe notes that were left behind by my ‘Nonna’…they always read unfinished with a few lingering questions. Sadly, I can’t ask her, therefore I use my experience in the kitchen to finesse a recipe. It sometimes becomes quite the adventure.

    I love crustless desserts and this one has promise. One little suggestion about straining the pineapple…next time, place it in a cheesecloth and squeeze the heck out of it ;o)…it does a better job than a strainer. Let me know if this helped.

    I’ve book marked your Nana’s recipe and will give it a try sometime soon 😉 Nice to meet your culinary blog.

    Flavourful wishes,

    • Reply
      April 16, 2011 at 7:35 pm

      Hi Claudia, Thanks for the pineapple tip – I will definitely try that the next time I make this recipe!

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