I hate to start this post by talking about the weather… but holy cow, this winter is crazy! From a massive snow storm a few weeks ago to torrential downpours today, I’m so ready for spring. There’s only one good thing about this time of year, and it’s two words: pineapple season. That’s right, you heard me. From Pineapple Fried Rice to Pineapple Coleslaw, Grilled Peach and Pineapple Salsa to Bacon Wrapped Stuffed Pineapple Jalapeños… well, I think you get the idea. I can go a little crazy. So here’s one more recipe to add to the list: Fresh Pineapple Cheesecake.
This isn’t just any old cheesecake recipe. This recipe is extra special, because it’s a family recipe. It’s my Aunty Hao’s Fresh Pineapple Cheesecake. And, it’s pretty killer.
I was always really intimidated by cheesecake, but I can tell you that it’s not difficult to make. At all. The hardest part of this recipe is finding the patience to let the darn thing cool in the oven for two whole hours (!!). It’s a lot to ask, but it’s so worth it when you present this to your family or friends:
Ta dah!
PS: For a refresher on picking the perfect pineapple, click here!