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.
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.
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!