1 1/2 lbs. Pineapple Cream Cheese
1 cup Granulated Sugar
2 Tbs. Cornstarch
3 Whole Eggs
1/2 cup Half and Half (Half heavy Cream and Half Whole Milk)
1 tsp. Fresh Lemon Juice
4 Fresh Pineapple slices, halved (Optional Garnish)
Freshly Whipped Cream (Optional topping)
Instructions:
Pre-heat oven to 325-F degrees. Combine the pineapple cream cheese with the sugar in a large mixing bowl. Use an electric
mixer to thoroughly beat the ingredients together until the sugar is completely dissolved. Add the cornstarch and continue to
blend for 2 or 3 minutes longer.
Add the eggs and continue mixing. Add the half and half and the lemon juice, blending constantly. Make sure you take the time
to thoroughly combine all the ingredients so your cheesecake will be light and fluffy. The batter should be very smooth when
well blended.
Place parchment paper on the bottom of a springform cake pan and fill the pan with the cheesecake batter until about ¼ inch
below the edge of the rim.
Bake for approximately 50 to 60 minutes. When cooled, invert the cake on a cooling rack and remove the parchment paper.
Slice and serve with a slice of fresh pineapple and whipped topping, if desired, as a garnish. (But it's fantastic served all alone!)
