Fresh Pineapple Cheesecake
From Marisa Guerrero, author of the blog "Margaritas in the Rain"
- 16 oz of sour cream
- 16 oz of cream cheese
- 16 oz of cottage cheese (small curb) or ricotta cheese
- 1/3 cup of cornstarch
- 2 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 1 cube of butter (melt)
- 1 1/2 cup of sugar
- up to 15 graham crackers (smash to powder like)
Preheat oven to375 degrees
Grease bottom and side of cheesecake pan with butter then pour in thin layer of ground graham crackers.
Blend all cheese together then cornstarch, butter, sugar, lemon juice, vanilla extract. Do not over mix.
Pour cheese mixture into the pan and bake for 70 minutes then turn off the oven and leave the cheesecake in the oven for 2 hours.
After 2 hours, remove cheesecake from oven. Let cool. Then put in the refrigerator until firm. Put on a plate and top with pineapple.