Golden Pineapple Cheesecake with Guava Coulis and Candied Ginger

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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!!!

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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.

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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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Instrustions for baking crust only!!! If you were to bake this cake at 325, you would be there all day. On the show, May 18,2010, he said, baked at 400, then lower it. If this was my first time to bake a cheese cake, and followed these dircetions, I would NEVER bake an other.

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We usually love Emeril's recipes, however this cheesecake was so bitter tasting we threw it down the disposal. Wondering if it's a misprint of 1/4 cup lime juice? Also, I ended up with a lot more pineapple puree mixture than about 1 cup. I only added about 1 1/4 of the final amount of pineapple puree. The cheesecake also didn't set up even though I cooked it about 1 hour and 10 minutes. The cheesecake was really bitter tasting. I would suggest starting with about 1 tsp. of lime juice and add in small amounts until you get the right amount. Whatever the pineapple puree mixture tastes like is what your cheesecake will taste like as well!

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This cheesecake went over big at my husband's work bake off. I didn't have the candies ginger but it fit right into the "Luau" theme. Very decadent!