This was my Aunt Blanche's recipe.This cheese cake was at every family get together during a holiday.The cheese cake has a light and fluffy filling.I have never had another one like it before. This recipe has to be at least 70 years old,or older.I always ate the cheese and pineapple filling off of it. I love this cake.I decided to update the crust. The crust was a sort of biscuit type crust.I tweaked it to modernize it. I paired it with a cake mix crust. It came out fabulous.I also included the original crust recipe. I have so many fond family memories attached to this recipe,and my Aunt.
1heat oven to 325 degree's wrap foil around spring form pan. Mix 1 box of cake mix with 1 stick plus 3 tablespoons of melted butter.Mix until dough is pliable. Press in to spring form pan bottom,and slightly up the sides of pan.
I have 3 crusts listed. Choose one that sounds good to you. Just mix all ingredients together and press in pan. set aside to work on fillings.
2make pineappple filling: In a sauce pan combine drained crushed pineapple with 1 tablespoon of corn starch and 1/2 cup of granulated sugar.Cook on medium-med high stirring constantly until mixture is thick like pie filling .Set aside and make the cake portion.
3cheese filling: in a blender put milk,flour,sugar and eggs. Pulse for a few seconds until combined well.add the softened cream cheese,vanilla,and lemon juice. Blend until lumps are gone,and batter is smooth.
4take the pineapple filling and spread on top of crust evenly. Take cheese mixture and pour over pineapple mixture. Bake on a sheet pan at 325 degree's for one hour and 15 minutes.Check on cake. Ovens differ. If the sides are browned. Usually the cake is done.The sides of cake will be browning.Note: This has a different cheese consistency than your normal cheese cake. It is softer,and fluffier.Shut oven off,and let the cake cool in oven before removing it. This prevents cracking of cheese cakes. Refrigerate a few hours. Run a sharp knife around the inside edge of pan before removing the sides of spring form pan.Remove sides of spring form pan. Serve on bottom portion of pan. sprinkle cinnamon on top,and serve with whipped cream if desired.keep in fridge. I like to make my cakes a day ahead.They always taste better after refrigerating over night.
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