Meghan Olesen, What Are You Baking?
Even if your oven sits cold all year, chances are you're considering firing it up, right about now. As a holiday twist on our "What Are You Eating?" feature on Chow Bella and "What Are You Wearing?" on Jackalope Ranch, for the next few weeks we'll be bringing you "What Are You Baking?" Complete with a recipe, so you can DIY.
Today's temptation: Meghan Olesen's Pineapple Jerk Cheesecake. Meghan is a life-long Phoenician who dreams of pie and believes food is her soul. She blogs at 729sqft.com.
What are you baking for the holidays this year?
Pineapple Jerk Cheesecake
Favorite holiday treats?
My Mom's Million Dollar Fudge, Yum.
Least favorite holiday foods?
Fruit Cake, although I'm starting to wonder if I have just not had a good one... Perhaps I must explore this.
Get Meghan's cheesecake recipe after the jump.
Any food items on your holiday wish list this year?
I don't discriminate against good food, all are welcome in my house,
but chocolate is especially favored.
Any food-related New Year's resolutions?
To experiment (with food) more. And to write about it.
Pineapple Jerk Cheesecake
2 pounds cream cheese
7 oz granulated sugar
5 oz cream
.15 oz vanilla
.65 oz lemon juice
Cream the cream cheese and sugar together. Add cream and eggs slowly
to avoid lumps. Add vanilla and lemon juice.
1 pkg of coconut cookies
2 oz butter (melted)
Put the cookies in a gallon sized zip-lock bag. Using a rolling pin
get all of your frustrations out by crushing the cookies. Put
crushed cookies into a bowl and add butter. Mix until completely
Slice a fresh pineapple in 1/4 slices. Using a small round cookie
cutter remove core. Place on cookie sheet and sprinkle jerk
seasoning lightly on top. Let sit for at least 30 min.
Now to put it all together:
Pre-heat oven to 350 degrees. Line 10 inch pan that is at least 3
inches high with parchment and spray with pan spray. Fill bottom of
pan with crust and using a flat bottom glass pack the crust down
evenly. Line the crust with the "jerked" pineapple and pour cake
batter on top. Once filled tap the pan on the counter a few times to
remove bubbles. Place pan on a cookie sheet with sides and in to the
oven. Fill the cookie sheet with water, BEING CAREFUL NOT TO GET
WATER ON THE CAKE!!!.
Bake for 45 min - 60 min until cake is a little poofy and all the jiggle is gone when the side of the pan is tapped.
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