Pineapple Cheesecake

•  Pineapple Cheesecake

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Cheesecakes are amazing when you top them with just as tasty compote or sauce. But this pineapple cheesecake is better than you ever imagined as the pineapple is slightly sweet, but still acidic and it makes an excellent contrast with the creamy, rich cheesecake filling. 

Serve: 1 9-inch round cheesecake 

Ingredients: 

Crust:
2 cups graham crackers 

1 tablespoon powdered sugar 

1 teaspoon vanilla extract 

6 oz butter, melted Filling: 

20 oz low-fat cream cheese

10 oz low-fat yogurt 

4 eggs 

2 tablespoons cornstarch 

1 teaspoon vanilla extract 

1 teaspoon lemon zest 

1/2 cup sugar Topping: 

2 cups fresh pineapple cubes juice from 

1 lemon 

2 tablespoons brown sugar 

1 tablespoon chopped mint leaves 

• Let's Cook

 To make the crust simply put all the ingredients in a food processor and pulse until well mixed and sandy. Transfer on a 9-inch round cake pan lined with baking paper and press it down on the bottom and sides of the pan either with your fingertips or the back of a spoon. it should be really packed. Set aside. To make the filling: Mix the cream cheese with the sugar and yogurt, then add the eggs, vanilla and lemon zest, as well as the cornstarch. Pour this filling in the crust and bake in the preheated oven at 350F for 40-50 minutes or until it looks wobbly in the middle, but slightly set. Remove from the oven and let it cool in the pan. To make the topping: In a bowl, mix the pineapple cubes with the sugar, lemon juice and chopped mint. Let it infuse at least one hour then top the cheesecake with the pineapple cubes.