Van'S Cheese Cake
A creamy pineapple cheesecake with a graham cracker crust, layered with fruit and topped with sour cream and lemon rind, perfect for special occasions or casual gatherings.
Ingredients
Instructions
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Blend ingredients well.
- Press into a greased spring-form pan. Bake for 8 minutes. Cool.
- Combine cornstarch, 1/4 cup sugar, and crushed pineapple. Cook over medium heat, stirring briskly, until mixture is clear and thickened. Cool.
- Spread pineapple mixture over the crust.
- Beat cream cheese, egg yolks, 3/4 cup sugar, vanilla, and lemon juice in a blender until smooth.
- Beat 1 1/2 cups sour cream into the cheese mixture until smooth and well blended.
- Beat egg whites and salt until stiff peaks form.
- Fold egg whites carefully into the cheese mixture. Do not beat, but blend well.
- Pour carefully over the pineapple layer.
- Ensure the spring-form pan is securely locked.
- Place in a preheated oven at 300°F and bake for 1 1/2 hours or until set and brown.
- Turn off the oven; open the oven door and let cool in the oven for 1/2 hour.
- Remove from oven and cool thoroughly.
- Before serving, spoon remaining sour cream over the cake and garnish with lemon rind.
Nutrition & Diet Analysis (per serving)
729
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).