Grilled Pineapple NY Cheesecake combines amazingly sweet and tasty grilled pineapple with a slightly modified version of Vito’s Mom’s recipe for New York Style Cheesecake. The recipe was created at the request of Libia Salazar, a friend of Vito’s from elementary and high school days, for her husband who loves pineapple and cheesecake.
There are “must-do” parts in this recipe: 1) use a 9” or 10” springform pan, preferably with a non-stick coating, 2) use an electric hand mixer and 3) after baking, leave the cheesecake in the oven with the door propped open and the heat turned off for 1 hour to rest.
While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been my experience. That said, some light cracking in the cheesecake’s top crust adds character and the small crevices serve as wonderful reservoirs for the grilled pineapple rum sauce topping. Grilled Pineapple NY Cheesecake is beautiful to serve and absolutely delicious to eat; it is well worth time required to make it.
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the grilled pineapple: Prep Time: 15 minutes, Total Time: 40 minutes.
For the cheesecake: Prep Time: 1-hour, Total Time: 3 hours, 20 minutes.
Yields One 9 or 10-inch cheesecake of 8 servings.
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