How to Make Pineapple Upside-Down Cheesecake | Recipe | cooking with p for pakao
Pineapple Upside Down Cheesecake
Pineapple Upside Down Cake is a firm family favourite. We've combined the classic with an awesome cheesecake!
INGREDIENTS
150g digestive biscuits
75g unsalted butter, room temp
500g cream cheese
100ml sour cream
150g caster sugar
2 large eggs
4 large egg yolks
2 tbsp lemon juice
1 small tin of pineapple slices in juice, drained
100g brown sugar
50g butter
10 maraschino or glace cherries
100g butter
150g sugar
2 large eggs
150g plain flour
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
Caramel sauce
Extra cherries
INSTRUCTIONS
Make the cheesecake base: preheat the oven to 180 C (160 C fan), and line the bottom of a 20cm springform tin with greaseproof paper. Blitz the biscuits in a food processor until the biscuits are finely ground, then tip in the melted butter and process until it’s just mixed. Tip the crumb into the prepared cake tin and press it down with a glass or the back of a spoon so that it’s smooth and compacted. Put the tin into the fridge while you make the filling.
Make the filling: pre-heat the oven to 180 C (160 C fan). In a large mixing bowl, whisk together the cream cheese, sour cream and sugar. Beat in the eggs and egg yolks, one at a time, then the lemon juice.
Wrap two layers of foil securely around the outside of the cake tin - to prevent any water seeping in. Put the tin into a deep oven tray or dish, to act as a water bath, and boil the kettle.
Pour the cheesecake filling into the tin, and cover the top of the tin loosely with foil, then put the whole thing into the oven. Pour boiling water into the water bath, so that it comes half way up the cheesecake. Bake the cheesecake for 1 hour or 1 hour and 15 minutes, until just set. Remove the cake tin from the water bath, and leave the cheesecake to cool, in its tin, for four hours or overnight.
Make the cake: preheat the oven to 180 C (160 C fan). Grease a 20cm springform cake tin. Melt the butter and sugar in a small saucepan, until the sugar has dissolved, then pour it into the cake tin. Arrange a layer of pineapple rings and cherries, in a pretty pattern, then put the tin to one side.
Make the cake mixture by beating together the butter and sugar in a large mixing bowl. Add in the eggs, one at a time, followed by the flour, baking powder, vanilla and salt. Mix it all together then add a few tablespoons of milk, if needed to loosen up the batter. Pour this over the pineapple layer, then bake the cake for 25-30 minutes, until a skewer comes out clean.
Assembling the cheesecake: while the cake is baking, take the cheesecake out of the fridge and run a palette knife around the edge to loosen it up. Then remove the tin and carefully put the cheesecake onto a serving plate.
Let the cake cool for just one minute once you remove it from the oven. Remove the springform edge but leave the upside-down cake on the base of the tin. Use a tea towel to carefully turn the cake on top of the cheesecake, then gently remove the base of the tin, leaving the upside down cake on top. Warm up the caramel sauce and drizzle on top of the cheesecake, then serve, with extra cherries on the side.
Creamy pineapple cheesecake: a dessert to try right now!
It's time to take your cheesecake to the next level!
INGREDIENTS
1 Pineapple
Powdered sugar
50ml (1/5 cup) Water
430g (2 cups) Cream cheese
30g (1/5 cup) Greek yogurt
3 Eggs
40 (¼ cup) Sugar
30g (¼ cup) Flour
20g (1 ¼ tbsp) Butter
60g (1/3 cup) Sugar
Pineapple jam
METHOD
Peel off the pineapple and cut into circles. Take two pieces, sprinkle them with powdered sugar and dry them at 90C for 90 minutes. Cut it into pieces and save for later. The rest of the pineapple cut into pieces and put them in a blender. Add water and blend it. Strain the pineapple juice and save it for later. In a bowl add cream cheese and greek yogurt, Mix and save it for later. Divide the eggs. In egg yolks add 38g of sugar and whisk. Add flour and mix. Pour the pineapple juice in a pot and let it boil for 2-3 minutes. After that add egg yolk mixture and cook it until it thickens. Add butter and mix it. Pour the mixture in a bowl with cheese and yogurt and mix.
Whisk the egg whites and add 65g of sugar. Put the egg whites in a bowl with cheese mixture and mix well. Pour this mixture into the springform pan, add dry pineapple and bake at 180C for 25 minutes. Cut a slice and serve.
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PINEAPPLE CHEESECAKE THE RIGHT WAY!
What's up family! Today I will be making Pineapple Cheesecake. I have to be honest I would much rather make my cakes and pies than being tortured extremely hot foods lol. Watch the entire video to learn the secret to making flavored cheesecakes the right way. Also thanks to everyone watching my videos and growing GFV. Let's get this channel to 1000 subs! #Pineapple #Cheesecake
Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Martha Stewart’s recipe for pineapple upside-down cake is extra special because it’s actually baked in individual ramekins that are each the perfect size for a single serving. A freshly-cut pineapple round is sandwiched in between a super light, fluffy cake and a delicious sugary base. When they come out of the oven, simply flip the ramekins upside down to reveal the most beautiful golden cakes, and then drizzle with a dazzling caramel-rum sauce.
Get the recipe here:
#MarthaStewart #Pineapple #Cake #Recipe #Dessert #Baking
0:00 Introduction
0:11 Melt Brown Sugar and Butter
1:01 Slice and Cut the Pineapple
2:12 Prepare the Base
2:41 Make the Cake Batter
3:56 Finish Assembling and Bake
4:42 Make Caramel-Rum Sauce
6:23 Finished Pineapple Upside-Down Cakes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Pineapple Upside Down Cake
When I was growing up, before the advent of Mango Cake, Black Forest, Ube Cake, etc, pineapple upside down cake was our version of a special cake. We get to eat this cake only on special occasions. Today, you can buy or eat this anytime of the year. The good thing about this cake is that it is inexpensive to make and it does not require refrigeration and no frosting is needed.
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