Learn to bake a rich and creamy Hawaiian Cheesecake, one of Eli's original flavors! Recipe is from The Eli’s Cheesecake Cookbook: Remarkable Recipes From A Chicago Legend.
June 8, 2022
June 8, 2022
1 hour plus cooling time
One 9″ Cake
1 (20-ounce) can crushed pineapple
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
1/4 cup cake flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 large whole eggs, room temperature
1/2 cup sour cream, room temperature
1 tablespoon pineapple extract (optional)
1/2 cup shredded coconut (for topping)
6 months frozen
1. Prepare the Shortbread Crust in a greased 9-inch springform pan. Follow the recipe as directed.
2. Prepare the Pineapple batter (below).
3. Preheat the oven to 325°F. Generously grease and flour the springform pan. Fill the springform pan with the Pineapple batter. Using an offset spatula, smooth down the batter until it is level. Sprinkle the shredded coconut over the top.
4. Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 45 minutes, until the coconut is lightly toasted. Give the cake a gentle shake. The baking time is complete if the center of the cake jiggles slightly and is firm to the touch. Once the cake is done, turn off the oven and leave the cake inside for 10 minutes more with the door open. Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a serving plate. Refrigerate 8 hours or overnight before decorating.
6. Prepare the Pineapple Glaze. Follow the recipe as directed.
7. Before serving, decorate the cake by evenly spreading the Pineapple Glaze on the top of the cake with an offset spatula. Transfer to the freezer for 2 to 3 hours before slicing.
8. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
Pineapple Cheesecake Batter
1. Place a strainer over a glass measuring cup and strain 10 ounces of juice from the can of crushed pineapple. Reserve the 10 ounces of juice to make the glaze. Transfer the drained pineapple into a large bowl and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute. Using a rubber spatula, scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming. Beat for 1 minute on high speed.
3. In a medium mixing bowl, mix together the sugar, cake flour, cornstarch, and salt.
4. Add the contents of the medium bowl to the bowl of the stand mixer and beat on low for 1 minute. Scrape down the sides and bottom of the stand mixer bowl. Beat for 1 minute on medium speed.
5. Reduce the mixer speed to low. Slowly add the eggs one at a time. After adding each, scrape down the sides and bottom of the bowl. Beat on low speed for 30 seconds.
6. Add the sour cream to the bowl of the stand mixer and beat on low speed for 30 seconds. Scrape down the sides and bottom of the bowl and beat on low speed for 30 seconds more.
7. Add the pineapple and pineapple extract, if using, to the bowl of the stand mixer and beat on low for 30 seconds. Scrape down the sides and bottom of the bowl. Mix for 30 seconds, until the mixture is fully incorporated.