Pineapple Filbert Cheesecake
Crust:
1 cup coarsely ground filberts
2-3 tbsp. melted butter
Cheesecake batter:
1 pound ricotta cheese
1 pound cream cheese
1 7/8 cup sugar
2 tbsp. cornstarch
1/3 tsp. salt
5 whole eggs
5 egg yolks
1/2 cup heavy cream
1/2 tsp. vanilla extract
1/8 tsp. almond extract
3/4 cup crushed pineapple, drained
Butter
sides of an 8-9 inch glass baking dish (oval preferred)
with 2 inch walls.
Crust: Melt the butter in a small dish on HIGH
in microwave for 30 seconds. Pour
ground filberts into cooled butter and press into bottom
of the glass dish.
Batter: Using a food processor or mixer, soften
the ricotta and cream cheese until very smooth. Gradually
add sugar, cornstarch, and salt, mixing well. Add whole
eggs and yolks one at a time, making sure each addition
is completely incorporated before adding more. Slowly
add cream, vanilla and almond extracts. Spread pineapple
over the prepared crust and pour evenly batter over the
pineapple. Back in microwave oven on Medium-High (level
8) for 15 to 18 minutes, or until knife inserted near
the center comes out clean.
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