How To make Warm Upside Down Cheesecakes with Pineapple S
1 tb Unsalted butter
1/4 c Graham cracker crumbs
3/4 c Cream cheese, softened (6oz)
1/4 c + 1 tsp sugar
1/4 ts Freshly grated lemon zest
1/4 ts Vanilla
1 Large egg
1 t Cornstarch
1/2 c Drained canned crushed
Pineapple, reserve 1 T juice 1/2 c Water
In small saucepan melt butter over moderate heat, stir in graham crumbs, and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing in to form a crust. Bake the crusts in the middle of a preheated 350F oven for 5 minutes, and then let cool on a rack
for 5 minutes. In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup of the sugar, the zest and the vanilla until the mixture is combined well. Add the egg, and beat in until well combined, and divide the batter among the tins. Bake the cheesecakes in the middle of a preheated 350F oven for 20 minutes or until they are set, and let them cool on a rack for 10 minutes. While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice. In a small saucepan simmer the crushed pineapple with the water anb remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to about 2
tablespoons. Stir the cornstarch mixture and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper. Gourmet Magazine
How To make Warm Upside Down Cheesecakes with Pineapple S's Videos
Pineapple Upside-Down Cheesecake | My Food and Family
Who doesn't love pineapple upside-down cake? Now imagine it taken to a whole new level as cheesecake! Try this electrifying Pineapple Upside-Down Cheesecake recipe for dessert. Your friends and family will be asking for the recipe after the first bite.
Get the recipe here:
What you need:
2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slice s in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
Let's make it:
1. Heat oven to 325ºF.
2. Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
3. Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
4. Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
5. Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
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Pineapple Upside Down Cake
How to make the classic Pineapple Upside Down Cake.
Here's what you'll need:
I used an 8 inches baking pan with this recipe.
Yes you can steam this recipe too :)
1/3 cup salted butter (room temp)
1/2 cup brown sugar
1½ cup sugar
1 cup vegetable oil
4 eggs (large)
2 teaspoons vanilla
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
6-7 pineapple slices
6-7 pcs glazed cherries
Notes:
-Please use room temperature ingredients.
-baking time may differ depending on your oven specifications. Please adjust accordingly.
Thank you for watching, and thanks for your love and support all you lovelies. See you in the next video :) xoxo~Weng
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#PineappleUpsideDownCake
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Pineapple Upside-Down Cake
This recipe is for the ultimate in classic Pineapple Upside-Down Cakes, with all the tropical taste and color you could crave. It's as gorgeous as it is tasty!
Full recipe here:
Pineapple Upside Down Cake
A timeless classic recipe that can be made any time of year with readily available canned pineapples. Of course, you could use fresh pineapples if available in season. Tastes delicious either way and is an effortless crowd pleaser!
Ingredients:
Pineapple topping:
2/3 cup (135g) Light brown sugar
3 tbsps (42g) Unsalted Butter
20oz can Pineapple slices preserved in juice (drain slices and reserve 1/2 cup juice for the cake)
7 maraschino cherries in juice (drained) or candied/glaced cherries
Yellow Cake:
1 1/2 cups (195g) All purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup (113g) Unsalted Butter
3/4 cup (150g) Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup (120ml) Pineapple juice (from can)
About Preheat to 350F:
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PINEAPPLE UPSIDE DOWN CAKE! LEVEL UP DESSERT USING PIÑA! SUPER DALI & AFFORDABLE RECIPE!
PINEAPPLE UPSIDE DOWN CAKE
225 grams butter (salted)
1 cup white sugar
1 cup brown sugar
4 pieces whole eggs
3 cups all-purpose flour
1 ½ teaspoon baking soda
2 teaspoons baking powder
1 ½ cups heavy cream
2 tablespoons white vinegar
2- (560-gram can) pineapple chunks
PINEAPPLE UPSIDE DOWN CHIFFON CAKE RECIPE | BEST UPSIDE DOWN CAKE RECIPE | PINEAPPLE CAKE RECIPE
Here's my simple version of pineapple upside down chiffon cake recipe (see complete of ingredients below).
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Baking Utensils Used On This Video:
▶Imarflex Electric Hand Mixer -
▶Imarflex Electric Stand Mixer -
▶Mixing bowl -
▶Aluminum baking pan 8 -
▶Egg White Separator -
▶Stainless Whisk -
▶Silicone Spatula -
▶Stainless cooling rack -
▶Masflex cooking pan -
Pineapple Upside Down Chiffon Cake Recipe Ingredients:
4pcs sliced pineapple
9pcs cherries
cake batter:
1cup cake flour
4pcs egg yolk
1tsp vanilla flavor
1/4 cup cooking oil
1/3 cup white sugar
1/3 cup pineapple juice
1/4tsp salt
1tsp baking powder
meringue:
4pcs egg white
1/4tsp cream of tartar
1/3 cup white sugar
Pineapple Upside Down Chiffon Cake Recipe Procedure:
Prepare 4 slices pineapple and 9pcs cherries and arrange them in an 8 inches baking pan.
In a pan caramelize 1/4 cup white sugar and pour it into the baking pan with pineapple and cherries. Set aside.
Separate egg yolk and egg white (4pcs eggs).
See complete list of ingredients in the description box below.
In bowl, beat 4 pcs egg yolks.
Then, add 1tsp vanilla flavor, 1/4 cup vegetable oil, 1/3 cup white granulated sugar and 1/3 cup pineapple juice.
Mix well and set aside.
In a separate bowl, sift 1 cup cake flour, 1tsp baking powder and 1/4tsp salt.
Then add the egg mixture and using wire whisk, manually beat until smooth. Set aside.
In another bowl, pour the egg white.
Then add 1/4 tsp cream of tartar.
Using a hand mixer, beat over low speed until fruity bubbles form.
Then, gradually add 1/3 cup white granulated sugar and beat until soft peaks form.
Combine the cake batter and the meringue well.
Transfer the cake batter into the baking pan.
Tap atleast 3 times to remove the bubbles.
Bake in a preheated oven for 40-50mins at 150°C.(Note: Preheated for 10-15mins, up and down oven heat and no fan).
After 40mins, check the cake if it is already cooked and let it cool down.
Remove the cake from the pan and put in a serving plate.
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Happy cooking and keep safe everyone!
#pineappleupsidedowncake #chiffoncake #upsidedowncake #pineapplecake #pineapplecakerecipe #pineappleupsidedownchiffoncake #mysimplerecipe