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How To make Warm Upside Down Cheesecakes with Pineapple Sauce
1 T 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 ts 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 Sauce's Videos
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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#pineappleupsidedowncake #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
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 Upside-Down Cake Recipe - Fresh Pineapple Coffee Cake
Learn how to make a Pineapple Upside-Down Cake Recipe! - Visit over 675 additional original video recipes! I hope you enjoy this Pineapple Upside-Down Cake Recipe!
Glazed Pineapple Upside Down Cake | How To Make Pineapple Upside Down Cake
Here is an easy and simple way to make pineapple upside down cake. The combination of butter, brown sugar and juice from the pineapples and cherries make a delicious buttery sweet syrup that glazes over the cake. Enjoy!
INGREDIENTS
20 oz can of sliced pineapple in natural juice
1 1/2 cups (176 g) cake flour
2 tsp (6 g) baking powder
3/4 tsp salt (3.5 g)
1/4 cup oil (59 ml)
1 tsp vanilla or pineapple extract
1 large egg
2/3 cup (158 ml) pineapple juice
1 cup (200 g) granulated sugar
1 stick (113.5 g) butter (melted)
2/3 packed cup (105 g) light brown sugar
1/3 cup pineapple juice
2 tbsp juice from Maraschino cherries
sliced pineapples
7 to 9 Maraschino cherries
Use a 9 inch round or square buttered cake pan
Bake @ 350 degrees F for 45 to 50 minutes
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Pineapple Upside Down Cheesecake (SUPER EASY RECIPE!!)
Its Chef Sprinkle Back with another Recipe!! Grab your pen & paper and sit back and enjoy!!!!
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Pineapple Upside Down Cheesecake (SUPER EASY RECIPE!!)
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STRAWBERRY SHORTCAKE CREAM CHEESE POUND CAKE!!
REFERENCE FOR STRAWBERRY SHORTCAKE CRUMB:
INGREDIENTS:
Pineapple Upside Down Cake Sauce:
1 Stick Melted Salted Butter
1 Cup Packed Light Brown Sugar
1 Can of Sliced Pineapples
Maraschino Cherries (Totally Up to You)
Cheesecake:
4 (8) oz. Cream Cheese Blocks (Room Temperature)
1 Cup Granulated Sugar
4 Eggs
1 tsp. Vanilla Extract
Pinch of Salt
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Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
This recipe so sweet and moist, your family won’t believe you made it from scratch!
Watch the full video for the detailed instructions.
Level of difficulty: 2/5
For the Brown Sugar Topping:
1/2 cup Unsalted Butter
1 cup Brown Sugar
2 tbsp Heavy Cream
1/2 tsp Flaky Sea Salt
6 slices Pineapple
6 Maraschino Cherries without stems
For the Cake:
2 and 3/4 cup Cake Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups granulated Sugar
1/4 tsp Ground Cinnamon
3 large Eggs at room temperature
1/2 cup Milk at room temperature
1/2 cup Sour Cream at room temperature
1/2 cup Pineapple Juice
1/2 cup Vegetable Oil
1 tbsp Vanilla Extract
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