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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: For Crust: Preheat oven to 350F. Blend all ingredients in bowl. Press
mixture over bottom of 9 inch springform pan with 2 3/4 inch sides. Bake
until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of
pan with 2 layers of foil. Reduce oven temperature to 325F .
For Filling: Using electric mixer, beat cream cheese in large bowl until
fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and
blend 1 minute. Beat in eggs 1 at a time. Mix in creme fraiche. Transfer
filling to crust. Place cheesecake in roasting pan. Add enough hot water
to roasting pan to come 1 inche up sides of springform.
Bake cake until top is dry looking and slightly puffed, about 1 hour. Turn
off oven. let cake cool in closed oven 1 hour. Remove from water bath.
Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day
ahead. Cover and keep refrigerated.)
For Topping: Preheat oven to 400F . Place pineapple rings on large
rimmed baking sheet. Boil remaining ingredients in small saucepan 3
minutes, stirring occasionally. Pour syrup over pineapple. Roast
pineapple 12 minutes. Turn rings over; roast until tender and syrup
thickens, turning rings every 5 minutes, about 20 minutes longer. Cut inot
1/3 inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day
ahead. Chill.)
Drain pineapple, reserving syrup. Cover top of cheesecake with some
pineapple; stir remainder back into syrup. Serve cake, passing remaining
pineapple in syrup seperately.
Contributor: Bon Appetit January 2004 p 104
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