pineapple ricotta cheesecake

Authentic and delicious Italian cheesecake made with crushed pineapple and ricotta cheese. Recipe can be doubled to make two pies.

Pineapple Ricotta Cheesecake

eggs

sugar

heavy cream (or half and half)

tbsp vanilla extract

tbsp corn starch

ricotta cheese (drained

pineapple

all purpose flour

salt

unsalted butter

egg egg

tbsp grated lemon (from one small lemon)

baking powder

cinnamon powder

In a large bowl, add the sugar, flour, salt, baking powder, and cubed butter. Using your hands, incorporate the butter into the dry ingredients until the mixture looks like coarse sand. May also use a food processor.

In another bowl, lightly whisk the egg(s) and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated.

Press down and form a dough, knead a few times until there are no dry bits remaining. Form a flat disk shape, wrap in plastic wrap or place into an air tight plastic bag and refrigerate for at least 1 hour. I like to roll out the dough a little after it is in the bag to facilitate the rolling after it has been chilled.

To Make the Pie Crust

Beat the eggs, sugar, and cream until blended.

Add vanilla and cornstarch and mix until combined.

Add ricotta and blend very well.

Fold in the pineapple and slowly mix until incorporated. Or alternatively, you can leave out the pineapple and just add it as a first layer on the bottom of the pan.

To Make the Pie Filling

Grease an 8-inch cake pan or 9-inch pie pan with cooking spray or butter.

Remove the pie crust from the refrigerator and roll out into a circle that is about 12 inches in width, using plenty of flour to coat the countertop and top of the pie crust. Add more flour and flip the crust at least one or twice as you are rolling it out. I find a bench knife or scraper helps me to lift the crust when I want to flip it. See link in notes section for more tips.

You may want to trim the outer edges to make a neat circle using a pizza cutter or knife. It may help to drape the pie crust over the rolling pin when you are transferring it to your baking pan.

Line the baking pan with the pie crust and form a decorate edge if desired. See notes for link on decorative edges. Place crust into the refrigerator while you warm up the oven.

To Build the Pie

Preheat oven to 425 degrees (you will later reduce temperature to finalize baking). Place one rack on second to lowest position and another in middle of oven.

Remove pie crust from refrigerator and pour in the prepared filling.

Filling should be at least 1/4 inch or so below the top of the pie crust.

I used tin foil to protect the edges of the pie from burning.

Bake the pie at 425 degrees for 15 minutes.

After 15 minutes, reduce oven temperature to 325 degrees and bake for an additional 50 to 60 minutes. (For the first 30 minutes of baking, bake on lower rack and then move to middle rack for remaining back time.) Total baking time is approximately 95 minutes.

The pie will puff up a bit but still be a little jiggly but not overly so.

I let the pie cool in the oven with the door ajar for about 20 minutes (oven is turned OFF).

After the pie has slightly cooled, mix the cinnamon with the sugar and sprinkle top if desired.

Store pie in the refrigerator until ready to serve.

To Fill and Bake the Pie

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Pineapple Ricotta Cheesecake

The most viewed pineapple ricotta cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine