Every day, my inspiration to create something unique and amazing starts with the ingredients I have on hand. A couple of pineapples lying on the kitchen counter and cream cheese in the refrigerator made me come up with this attractive cheesecake. The ultimate sweet treat with the goodness of the pineapple in combination with the creamy cheesecake. Garnished with cherries makes for a stunning dessert, a real delight and crowd pleaser.
Cheesecake originated in ancient Greece making its way across Europe with the recipe brought to America by immigrants. Technically, cheesecake is not a cake but a custard pie. The base is made with a crumbly crust using graham crackers or crushed cookies. Alternatively, can be made like a custard without any crust. Served chilled topped with a glaze, fruit or whipped cream. In case of pineapple upside-down cheesecake, the pineapple slices form the base topped with graham crackers crumbs and then, the creamy rich custard. During baking, the fruit slices adhere to the filling, thus creating a glistening topping after the cake is inverted.
Cheesecake originated in ancient Greece making its way across Europe with the recipe brought to America by immigrants. Technically, cheesecake is not a cake but a custard pie. The base is made with a crumbly crust using graham crackers or crushed cookies. Alternatively, can be made like a custard without any crust. Served chilled topped with a glaze, fruit or whipped cream. In case of pineapple upside-down cheesecake, the pineapple slices form the base topped with graham crackers crumbs and then, the creamy rich custard. During baking, the fruit slices adhere to the filling, thus creating a glistening topping after the cake is inverted.
Pineapple Upside-Down Cheesecake
(Serves 8 to 10)
Ingredients:
Topping
Ingredients:
1 fresh pineapple (sliced in rounds)
2 tablespoons butter
1/4 cup brown sugar
fresh cherries (pitted) or maraschinos cherries
Method:
Remove the centre core of the pineapple slices with a 1-inch round cutter and discard.
Take a 8-inch or 9-inch round cake pan and place on the stovetop. On medium heat, melt butter and sugar until blended, evenly covering the bottom of the pan.
With a silicone brush, grease the sides of the pan. Set aside to cool, at which time, the layer will harden.
Arrange pineapples slices all around with a cherry in the centre of each.
Crust
Ingredients:
1 cup honey Graham crumbs (available at Walmart) or finely ground cookies (as desired)
2 tablespoons butter (melted)
extra butter for greasing
Method:
Grease the interior sides of the cake pan with butter.
In a bowl, mix the crumbs and butter until well moistened. Gently press on top of the pineapple slices.
Filling
Ingredients:
375 gms full-fat cream cheese
3/4 cup granulated white sugar
3 large eggs
300 ml full-fat sour cream
1 teaspoon vanilla extract
Method:
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Ensure that cream cheese, eggs and sour cream are at room temperature.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by sour cream and vanilla extract. Do not overbeat and incorporate too much air or else the cake will rise and crack. Pour filling over the crust.
Bake for 40 to 45 minutes until the centre is almost set. Cool, cover with plastic wrap and refrigerate overnight or at least for 12 to 24 hours.
Run a knife along the sides of the pan, simultaneously move the pan anti-clockwise and clockwise to loosen cheesecake. To be on the safe side, heat the pan on the stovetop for a minute to melt any solidified caramel at the bottom. Alternatively, dip pan in a wide bowl with hot water for a minute or two. Invert cheesecake onto a serving platter.
Dip a smooth knife in hot water, wipe dry with paper towel and cut into wedges.
Repeat the above process for each slice before serving.
Note:
(Serves 8 to 10)
Ingredients:
Topping
Ingredients:
1 fresh pineapple (sliced in rounds)
2 tablespoons butter
1/4 cup brown sugar
fresh cherries (pitted) or maraschinos cherries
Method:
Remove the centre core of the pineapple slices with a 1-inch round cutter and discard.
Take a 8-inch or 9-inch round cake pan and place on the stovetop. On medium heat, melt butter and sugar until blended, evenly covering the bottom of the pan.
With a silicone brush, grease the sides of the pan. Set aside to cool, at which time, the layer will harden.
Arrange pineapples slices all around with a cherry in the centre of each.
Crust
Ingredients:
1 cup honey Graham crumbs (available at Walmart) or finely ground cookies (as desired)
2 tablespoons butter (melted)
extra butter for greasing
Method:
Grease the interior sides of the cake pan with butter.
In a bowl, mix the crumbs and butter until well moistened. Gently press on top of the pineapple slices.
Filling
Ingredients:
375 gms full-fat cream cheese
3/4 cup granulated white sugar
3 large eggs
300 ml full-fat sour cream
1 teaspoon vanilla extract
Method:
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Ensure that cream cheese, eggs and sour cream are at room temperature.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by sour cream and vanilla extract. Do not overbeat and incorporate too much air or else the cake will rise and crack. Pour filling over the crust.
Bake for 40 to 45 minutes until the centre is almost set. Cool, cover with plastic wrap and refrigerate overnight or at least for 12 to 24 hours.
Run a knife along the sides of the pan, simultaneously move the pan anti-clockwise and clockwise to loosen cheesecake. To be on the safe side, heat the pan on the stovetop for a minute to melt any solidified caramel at the bottom. Alternatively, dip pan in a wide bowl with hot water for a minute or two. Invert cheesecake onto a serving platter.
Dip a smooth knife in hot water, wipe dry with paper towel and cut into wedges.
Repeat the above process for each slice before serving.
Note:
- Cheesecake was baked in a 8-inch floral pan.
