Italian ricotta cheesecake with pineapple

Ingredients

IngredientsFor the Pineapple Ricotta Filling 1 tb

Ingredients

For the Pineapple Ricotta Filling 16 ounces (453 using fine mesh strainer

For the Pineapple Ricotta Filling

16 ounces (453.59 g ) crushed pineapple drained well using fine mesh strainer

3 large (3 large ) eggs

3 large

3

large

(3 large )

3

large

eggs

1 cup (200 g ) sugar

1 cup

1

cup

(200 g )

200

g

sugar

1 cup (238 g ) heavy cream

1 cup

1

cup

(238 g )

238

g

heavy cream

1 tbsp (1 tbsp ) vanilla extract

1 tbsp

1

tbsp

(1 tbsp )

1

tbsp

vanilla extract

1 tbsp (1 tbsp ) corn starch

1 tbsp

1

tbsp

(1 tbsp )

1

tbsp

corn starch

1 pound (453.59 g ) ricotta cheese drained well using fine mesh strainer

1 pound

1

pound

(453.59 g )

453.59

g

ricotta cheese

drained well using fine mesh strainer

16 ounces (453.59 g ) crushed pineapple drained well using fine mesh strainer

16 ounces

16

ounces

(453.59 g )

453.59

g

crushed pineapple

drained well using fine mesh strainer

For the Pie Crust 1/2 teaspoon ( 1/2 teaspoon )

For the Pie Crust

1/2 teaspoon ( 1/2 teaspoon ) baking powder

1 1/4 cup (244 g ) all purpose flour

1 1/4 cup

1 1/4

cup

(244 g )

244

g

all purpose flour

1/4 cup (50 g ) sugar

1/4 cup

1/4

cup

(50 g )

50

g

sugar

1/2 teaspoon ( 1/2 teaspoon ) salt

1/2 teaspoon

1/2

teaspoon

( 1/2 teaspoon )

1/2

teaspoon

salt

5 tbsp (73.93 g ) unsalted butter cut into cubes

5 tbsp

5

tbsp

(73.93 g )

73.93

g

unsalted butter

cut into cubes

1 large (1 large ) egg

1 large

1

large

(1 large )

1

large

egg

1 tbsp (1 tbsp ) grated lemon from one small lemon

1 tbsp

1

tbsp

(1 tbsp )

1

tbsp

grated lemon

from one small lemon

1/2 teaspoon ( 1/2 teaspoon ) baking powder

1/2 teaspoon

1/2

teaspoon

( 1/2 teaspoon )

1/2

teaspoon

baking powder

For Decorating the Pie 1 tbsp cinnamon powder

For Decorating the Pie

1 tbsp cinnamon powder

1 tbsp cinnamon powder

1 tbsp

1

tbsp

cinnamon powder

Directions

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