This happens to be the first cheesecake I've ever made, and it also happens to a personal recipe from Dufflet Rosenberg, owner of the renowned (and my favorite) Toronto bakery Dufflet. Combines two of my favorite things, dark coffee and fresh juicy pineapple. Super rich and moist and absolutely delicious.
Ingredients:
Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp unsalted butter, melted
1/2 cup strong brewed coffee, at room temperature
1 1/2 tsp unflavoured gelatin
8 oz creme fraiche
2/3 cup sour cream
6 oz cream cheese, room temperature
3 egg whites
3/ cup sugar
Roasted Pineapple
1 fresh pineapple, peeled, cored and chopped into 1/2" pieces
1/2 cup dark brown sugar, packed
2/3 cup pineapple juice
1/2 tsp cinnamon
Procedure:
Preheat oven to 360 degrees F. Lightly grease an 8 1/2 springform pan (bottom upside down, lip up).
In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture firmly into the bottom and partly up the sides of the pan. Bake until lightly browned, about 10 min.
Pour coffee into a small saucepan; sprinkle with gelatin and let stand to soften, about 5 minutes. Warm coffee mixture over medium heat until gelatin has completely dissolved, about 2 min. Cool to room temperature.
Combine creme fraiche, sour cream and cream cheese in a large bowl. Using an electric mixer, beat until smooth. In a separate bowl, whip egg whites until soft peaks form. Gradually beat in 3/4 cup sugar and whip until stiff and glossy.
Fold coffee mixture into the creme fraiche mixture. In 2 or 3 additions, fold beaten egg whites into coffee and creme fraiche mixture. Pour into baked graham cracker crust. Gently tap sides of pan to smooth the top. Cover and chill until firm in freezer, at least 3 hours.
To make roasted pineapple, preheat oven to 375 degrees F. Place pineapple pieces in a single layer in a large glass or ceramic baking dish.
In a small bowl, whisk together brown sugar, pineapple juices and cinnamon, and pour over pineapple pieces. Roast pineapple, stirring every 10 min, until tender and lightly browned, about 30-40 min.
To serve, remove sides of pan, cut cake into wedges and top with warm or room temperature roasted pineapple.
Source: House and Home Magazine, May 2010
