My 2 Second Shelf Life

Pineapple Cheescake

YES!
It's another pain in the ass, but worth it recipe!
This is one of those thick cheesecakes with the pastry up the sides.

Pastry:
1 1/4 cups of flour, 3/4 cups of softened butter, 1/4 cup of sugar, 1 large egg yolk, grated peel of one lemon. In a bowl with mixer at low speed, beat all ingredients until well mixed. Shape dough into ball; wrap in plastic and refrigerate for one hour.

Preheat the oven to 375F. Press once third of dough into bottom of 10" springform pan; keep remaining dough refrigerated.
Bake the crust for 8 minutes or until golden; cool on wire rack. Turn oven up to 450F.

Filling:
While crust is cooling, in a large bowl, using mixer, mix together 5 8oz pkgs of cream cheese, 1 3/4 cups of sugar, 5 large eggs, 1/4 cup of milk, 3 tbsp flour, 2 large egg yolks, grated peel of one lemon until smooth.

Press remaining dough around the sides of the pan (as best you can..it's not as easy as it looks) and then pour the cream cheese mixure up to about a 1/2 inch below where the crust stops.
Here's the real pain in the ass part:
Bake cheesecake 12 minutes. Turn down oven to 275F and bake for another 35 minutes longer. Turn off oven; let cheescake remain in the oven for another 30 minutes.

Cool cake on wire rack.
While it's cooling, open a can of pineapple (yeah..I'm lazy..what of it?) and pour into saucepan, when the juice comes to a boil, stir in one package of gelatin until disolved. Put it in the fridge until it starts to set, and then pour it on top of the cake.

Boxing tonight...people coming over...