Shula's Cheesecake
Ken Myer
A lighter, fluffier version of a classic.
ingredients
- 8 slices zwieback cookies, ground into crumbs
- 3 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
- 24 ounces cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups sour cream
- 13 ounce can crushed pineapple in syrup
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup whipping cream (unwhipped)
- 2 tablespoons lemon juice
- 1 teaspoon lemon rind
- 1/2 teaspoon vanilla
directions
- 1
Mix together Zwieback crumbs, brown sugar, cinnamon and melted butter. Press crust into bottom of spring form pan. Refrigerate while preparing filling.
- 2
Beat together cream cheese and sugar until fluffy. Add eggs, sour cream, whipping cream, lemon juice, lemon rind, and vanilla and mix until completely incorporated.
- 3
Pour filling over crust into spring form pan. Place pan on cookie sheet.
- 4
Bake 1 hour at 350 degrees. Turn oven off and bake another hour with oven door slightly open.
- 5
Top with pineapple topping and refrigerate over night before serving.
- 6
To make topping, strain pineapple syrup and add water to make one cup total liquid. Cook syrup water mixture until simmering. Mix together cornstarch and lemon juice together in separate small bowl. Add to pineapple liquid and cook until thickened. Add strained crushed pineapple and gently mix together. Pour over cooled cheesecake
Source: Karen
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