In a large mixing bowl, beat the room-temperature cream cheese until completely smooth and free of lumps. This step is crucial for achieving a silky final texture.
Add the granulated sugar and continue mixing until fully incorporated and the mixture looks creamy and slightly glossy.
Add the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain a smooth, stable batter and prevents curdling.
Add the heavy cream, cornstarch or flour, and vanilla extract. If using, add the pineapple juice or coconut milk at this stage. Mix just until a thick, uniform batter forms, avoiding overmixing which can introduce excess air.
Fold half of the cooled caramelized pineapple gently into the batter using a spatula, distributing the fruit evenly without deflating the mixture.
Assemble & Bake
Pour the cheesecake batter over the cooled biscuit base, smoothing the surface with a spatula for an even top.
Place the springform pan into a larger roasting pan and carefully add hot water around it to create a water bath. This bain-marie method provides gentle, even heat and helps prevent cracking.
Bake at 160°C for 55–65 minutes. The edges should appear set and lightly puffed, while the center should remain slightly wobbly when gently shaken, indicating a creamy interior.
Turn off the oven, leave the door ajar, and allow the cheesecake to rest inside for 1 hour. This gradual cooling helps prevent sudden temperature changes that can cause the surface to crack.
After resting, transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow it to fully set and develop its best texture and flavor.
