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Mar 25, 2012 08:28 PM

pineapple ricotta cheesecake recipe

Does any one have a recipe for a pineapple ricotta cheesecake? My Mother used to make this in the 60's with a graham cracker crust. It was baked in the oven not a refrigerated cheesecake. Unfortunatley she passed away and no one has the recipe. Would appreciate it if anyone has the recipe and would post it.

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    1. re: todao

      Thank you todao not the recipe though. Had no gelatin in the recipe, I know it had crushed pineapple, eggs, ricotta cheese, graham cracker crust.

    2. Here's a recipe for Carmela Soprano's Ricotta Pie. It has a graham cracker crust, crushed pineapple topping, and is baked in a 9 inch pie pan, rather than a spring form pan. But, it sure is tasty...and reminiscent of the 60's.

      4 Replies
      1. re: critter101

        Thank you Critter101 this is the closest I've had yet, except the pineapple was in the ricotta not on top. I think I'll try this recipe but just add the pineapple to the ricotta.

        1. re: critter101

          I've gotten raves whenever I've made this recipe.

          1. re: walker

            Really? Everyone thought it didn't have much flavor to the filling.

            1. re: missangel99

              I made a point of getting fresh ricotta (whole milk) from an Italian specialty shop .. it tastes so much better than Precious brand.

        2. Dear MissAngel: Did you try the Soprano's/Critter101's recipe yet? I'd love to hear your impression when you do. Thanks!

          4 Replies
          1. re: Tehama

            No I have not but I will try for Easter. I'll get back to everyone to give them my take on it.

            1. re: Tehama

              Hi Tehama, Made the cheesecake for Easter. Wasn't real happy with the taste of it. Not a lot of flavor to the cake I think it needed more sugar and more flavoring in general. I followed the recipe exactly even using fresh ricotta not packaged. I wouldn't make it again. Thanks for posting the recipe though.

              1. re: missangel99

                Thanks so much for the report back! I thought the recipe had such potential! On a somewhat related note, this past weekend I saw a photo of mini upside down pineapple cakes and thought they were adorable. You make them in a muffin tin:

                1. re: Tehama

                  Thanks I like pineapple upside down cake I'll check it out.

              missangel, this version is close to the one I rely on. Did your Mom use crushed, canned pineapple or fresh diced? Did she use dry ricotta or commerical brands? I ask because in order for the cheesecake to come out really well you need to work with well drained ricotta and very well drained pineapple. I cheesecloth both overnight in the frig before using the next day in the recipe. You can use a standard graham cracker crust rather than a pie crust as outlined in this recipe link. Hope that helps.

              2 Replies
              1. re: HillJ

                Hi HillJ, Yes my Mother used fresh ricotta cheese and canned crushed pineapple. This recipes picture looks very similar to what my Mother made and she did put cinnamon on top. I'm excited to try this recipe. My poor family is going to be so sick and tired of pineapple cheesecake. Lol

                I am really happy I found Chowhound because in all the years I 've searched the internet and checked out blogs I've never had as many replies as I have had for this cheesecake. Very refreshing to have all you cooks suggesting things. I just may figure out this recipe yet. What you said about using the cheese cloth over night makes sence because her filling was more on the dry side and the Soprano recipe was not on the dry side. Did you Mom make this also?

                1. re: missangel99

                  My sister loves pineapple! She makes a lovely pineapple ricotta cheesecake and a pineapple pound cake for holidays each year. She even has a pineapple plant growing in her home and pineapple sage in the garden each year. So most of my pineapple treats come from her kitchen. But, back to you!...I'm so happy the recipe I linked was more in keeping with what you're looking for and I completely agree about the home cooks on CH-such a great group of knowledge and fun!