Photo: Golden Pineapple Cheesecake with Guava Coulis and Candied Ginger Recipe
Ingredients
For the guava coulis:
- 14 ounces frozen guava puree, thawed
- 3/4 cup sugar
- 3 tablespoons strained fresh lime juice
For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons melted butter
For the cheesecake:
- 1 2/3 cups chopped fresh pineapple
- 6 ounces pineapple juice
- 1/4 cup strained fresh lime juice
- 2 pounds cream cheese
- 1 cup sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- Chopped crystallized ginger, for garnishing plate
Directions
Make the guava coulis: combine all ingredients in a non-reactive saucepan and cook until the sugar is completely dissolved and the mixture comes to a simmer. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
Preheat the oven to 325 degrees F.
Make the crust by combining the crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
Combine the pineapple, pineapple juice, and lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving. Garnish each slice of cheesecake with some of the guava coulis and chopped crystallized ginger.
Note: The guava coulis and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.
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By jcooper_11988246
Americus, GA
on April 18, 2013
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I made this for a wedding reception, along with a few other cheesecakes, and it was the 1st one to go. I made sure my sister and I got a taste and we LOVED IT!!! We couldn't find frozen guava puree, or even fresh guava to make our own, in any store within 25 miles of her home, so we used frozen guava juice and made a glaze for the cheesecake. It worked well. The candied ginger softened and was wonderful.
You never bake cheesecakes at 400 degrees. That is too high for a delicate dessert like cheesecake. I baked this one at 325, just as the directions state and it came out great with no extra time in the oven.
The pineapple was wonderful and cooked down to 1 cup. If you had more, you didn't cook it long enough. There was no bitter taste from the lime either. We loved this cheesecake and will be making it again and again!!!
By fisher.cherie.a...
Brighton, 62
on August 09, 2010
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I have an insaitable love for cheesecake and resently been experimenting with new recipes and came across Emril's Pineapple cheesecake and was super excited to try it! I love the puree that goes into it because I mostly find bigger chunks within the cake that never apealed to me. It was a hudge hit! My mom even asked to have it as her birthday cake. I also eliminated the candied ginger but still going to try that soon.
By mrswarner4sho_1...
Dallas, 83
on July 05, 2010
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I am an aspiring chef and Emeril is one of my fav's!! As he would say this cheesecake was "BAM!!" "Aww yeah babe!" It wasn't difficult to me and I made it my own by not doing the coulis I did a homemade topping and special crust..it's a secret and once I finish my cookbook you can have it! lol. For those who said it was bitter b/c of the lime juice if you cooked it correct with the pineapple and allowed it to cool you wouldn't have that. I LOVED it and so did my husband who loathes pineapple..thank you Emeril for a stepping stone!
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