Pineapple Cheesecake

In order to become the ultimate cheesecake master I must, quite naturally, try as many variations as possible. This week's special is pure ricotta delight with pineapple topping. It tastes best in two days ... as all cheesecakes do. 

You'll need:

Base:

• 100g graham crackers
• 4 spoons melted butter

Filling:

•  500g ricotta
• 1/2 cup sugar
• 1/2 cup heavy cream
• 2 eggs
• 2 table spoons vanilla extract
• zest from 1 lemon

 Topping:

• 500g can pineapple (both the syrup and pineapple are needed)
• 3 table spoons sugar
• 2 table spoons corn starch
• juice from 1/2 lemon

1) Mix all the ingredients from the filling section.

2) Prepare your baking form - smear it with butter and use about two finely ground crackers to cover the buttered areas. Combine the rest of the crackers (use chunks of your favorite size) with the rest of the butter and cover the bottom of your pan. It should create a very thin layer. 

3) Pour your filling in the form and put it in the oven four about 40 minutes (depends on your form, I have a 28cm cake form so the layer of the cake is thin and is ready after less time) at 180°C.

4) Meanwhile, prepare your topping. Pulse the pineapple in a blender so that it is almost puree-like. Take the syrup from the can and the lemon, pour in the starch with sugar (if you want it to be nice yellow like the pineapple, use white sugar; if you are OK with discoloration, use brown sugar like I did) and put it on the cooker. Once it starts boiling, you should turn off the heat and just stir till it thickens. Set aside to cool down. After an hour or so, add in the pineapple.

5) Pour the topping on a slightly cooled cake and let it settle for at least a day. Cheesecakes taste best even later (like, day 2 or 3) but who can wait that long!