Friday, October 4, 2013

No-Bake Pineapple Cheesecake with Berry Topping


Fresh berry topping, pineapple and sweet cream cheese filling and a graham cracker crust

This is a recipe I got out of a Virginia Hospitality Cookbook, one of those self-published cookbooks full of time-tested tried-and-true recipes from home cooks everywhere. I love cookbooks, and when I buy old used ones, I love to look for the most soiled pages, hinting at the best recipes inside. This is a great make ahead dessert. I think you could make this with multiple combinations of fruits in the filling and the topping, for example strawberry cheesecake filling with blackberry topping.

No-Bake Pineapple Cheesecake with Berry Topping

1 nine-inch graham cracker crust or regular pie crust, already baked

Filling:

2  8-oz packages of cream cheese (at room temperature)
1/2 cup sugar
1 tsp. vanilla
about 1/4 cup milk
1 small can of pineapple chunks, drained (reserve juice for topping)

Topping:
1 qt blueberries
2 Tbl. sugar
a splash of pineapple juice
1 Tbl. cornstarch

whipped cream for topping

In a medium mixing bowl using a hand mixer, mix cream cheese, sugar and vanilla. Mix until whipped and smooth, adding small amounts of milk to help make it smooth. Fold in pineapple chunks with a spoon. Scrape out all the filling into the graham cracker crust, chill.

In a small sauce pan, add berries, sugar and a splash of pineapple juices. Simmer until berries start to pop open and soften. Add corn starch thinned with a small amount of water, and simmer until thickened. Let cool to room temperature before putting topping on filling. You can make a full layer of whipped cream if you like, or add dollops of it when you serve it.

This could also be done with strawberries or other fruit.
The filling will be fluffy and sweet
.
Simmer for just a few minutes before thickening with cornstarch.
Spread topping to the very edges of the filling.


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