| Prep: Est. 15 mins | Cook: Est. 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 785 | 47g | 27g | 75g |
| sugars | fibre | protein | salt |
| 45g | 2g | 13g | 0.65g |
I hold a soft spot in my heart for this Pineberry Cheesecake. As someone who’s had a life-long love affair with New England seafood, this recipe initially seems like a departure from my usual culinary routes. Yet, much like the famed lobster rolls of my native Portland, Maine, this cheesecake too encapsulates a distinctive taste – the mingling of coastal freshness mingled with rich, indulgent flavors.
The Charm of Pineberries
At the heart of this recipe are the pineberries – a unique fruit that bears a stunning resemblance to strawberries, but with a flavor that’s a delightful amalgamation of pineapple and strawberry. Their natural sweetness lends an enticing twist to the cheesecake, making it a hit with my daughters, Erin and Samantha. It’s not just the taste – pineberries are packed with antioxidants and vitamin C, making this dessert a somewhat guilt-free indulgence.
A Balance of Freshness and Creaminess
But what I adore about this Pineberry Cheesecake is the play of flavors in every bite. Think about the crisp, lightly sweet crust that gives way to the gentle creaminess of the cheese. And then there’s the pineberry topping – a bright burst of fruitiness that keeps the richness of the cheesecake at bay. It’s the perfect balance of freshness combined with rich creaminess – just another example of how unexpected combinations can lead to extraordinarily delicious results, much like a perfect seafood paella partnered with a tangy, tart salsa.
If I had to compare, I’d say this dessert is an upmarket cousin of the classic Strawberry Cheesecake, with an exciting spin. Pair this cheesecake with a plate of light finger food, say Garlic Butter Salmon in Foil, and you’ve got yourself a delightful brunch menu.
In a world often consumed by the hustle and bustle, there’s something to be said for savoring a slice of Pineberry Cheesecake at the end of a long day. It’s a little bit of sweet, a little bit of tart, and a whole lot of delicious – just like the many contradictions that make life interesting.
What You’ll Need
- 1.5 cups of graham cracker crumbs
- 1/2 cup of melted unsalted butter
- 1/4 cup of granulated sugar
- 2 cups of fresh pineberries
- 1 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 cup of water
- 24 ounces of cream cheese, softened
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- 1/4 cup of all-purpose flour
Method
Step One
Preheat your oven to 325°F (163°C). To create the crust of the cheesecake, mix together the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. After thoroughly combining these ingredients, press the paste like mixture into the bottom of a 9-inch springform pan. Set aside.
Step Two
Rinse and hulled the pineberries, then puree them in a food processor. In a medium saucepan over medium heat, combine pineberry purée, 1 cup of sugar, cornstarch, and water. Stir continuously, until mixture comes to a boil. This should take about 10 minutes. Once it boils, reduce the heat and let it simmer for another 10 minutes. After it’s reduced and thickened, remove from heat and set aside to cool.
Step Three
In a large mixing bowl, combine the softened cream cheese, 3/4 cups of sugar, and vanilla extract. Beat these ingredients until they are smooth and well blended. Add the eggs one at a time, making sure to beat well after each addition. Gradually add the sour cream and flour into the mix, beating continuously. Make sure the mixture is smooth and well combined.
Step Four
Pour half of the cream cheese mixture over the crust in your springform pan. Then, pour half of the cooled pineberry mixture on top. Repeat with remaining cream cheese and pineberry mixtures, ending with the pineberry layer on top. Use a knife or skewer to swirl the layers together, creating a marbled effect.
Step Five
Transfer the springform pan to your preheated oven and bake for about 1 hour and 20 minutes. The cheesecake is ready when the center is set and the top appears dull. Remove from the oven and let it cool in the fridge for at least 5 hours, or preferably overnight.
Step Six
Before serving, carefully release the springform and slice the cheesecake. Enjoy your freshly made Pineberry Cheesecake.
