Eggless Pineapple Cheesecake
"Explore the Vegetarian Chef in YOU!"
This Pineapple Cheesecake is a childhood memory. When my friends and I were kids growing up in New York the only cheesecake our families ever had was pineapple. So for us it simply wasn't cheesecake without a pineapple topping.
Preheat oven to 350º
Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients to the batter. Beat well.
Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with your favorite pineapples.
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