Pineapple the other way up cheesecake recipe

May 29, 2022

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The pineapple the other way up cheesecake brings collectively the perfect of two desserts: a creamy New York type cheesecake with a biscuit base, topped with an ideal layer of candy and sticky pineapple the other way up sponge.

The mix is superb with the crisp, butter biscuit layer, easy cheesecake filling, mild cake crumb and syrupy pineapple and glacé cherry topping.

To make this pineapple the other way up cheesecake, you will begin by making the cheesecake within the traditional baked type, first crushing digestive biscuits (or graham crackers) and mixing with melted butter and sugar earlier than urgent right into a tin and briefly baking.

The cheesecake filling is a one step affair. You merely measure cream cheese, double cream, vanilla, sugar, flour and eggs right into a bowl and whisk collectively earlier than piling on high of the biscuit layer and baking for an hour till set.

With the cheesecake made, you will transfer on to the pineapple sponge. You may begin by sprinkling brown sugar into the bottom of a second cake tin, then high with pineapple slices and glacé cherries.

Subsequent, you will make a light-weight and fluffy cake batter by merely whisking butter and caster sugar collectively, adopted by eggs after which folding in self-raising flour earlier than piling it on high of the pineapple rings and baking.

The actually enjoyable bit comes once you flip the just-baked pineapple cake over and drop it into the cheesecake tin, revealing the superb caramelised pineapple high and bringing the entire dessert collectively, prepared to sit back and serve.

It is a real showstopper and whereas pineapple the other way up cake is likely to be the extra conventional dessert, I feel this pineapple the other way up cheesecake recipe makes a fairly good case for being the perfect of each worlds.

Here is the total recipe. It is very easy to comply with with plenty of step-by-step photographs and leads to a scrumptious, showstopping cheesecake that is good for any event!

Components

For the cheesecake base

260 g (9.2 oz) digestive biscuits
1 tbsp caster sugar
85 g (3 oz) unsalted butter

For the cheesecake filling

350 g (12.3 oz) mild cream cheese room temp
250 g (8.8 oz) regular cream cheese room temp
175 ml (5.9 floz) double cream room temp
1 tsp vanilla extract
2 medium free vary eggs
1 medium free vary egg yolk
1 tbsp plain flour
200 g (7.1 oz) caster sugar

For the pineapple topping

75 g (2.6 oz) mild brown mushy sugar
1 tin pineapple slices drained (270g/9.5oz drained weight)
50 g (1.8 oz) glacé cherries

For the cake batter

100 g (3.5 oz) caster sugar
100 g (3.5 oz) barely salted butter
2 medium free vary eggs
100 g (3.5 oz) self elevating flour

Gear

Directions

Make the cheesecake base

Preheat the oven to 170C (150C fan, 340F).

Flippantly grease a 23cm (9 inch) nonstick springform tin.

Crush or mix the biscuits so that they’re like coarse sand. I take advantage of a ziplock bag and a rolling pin. Tip right into a bowl.

Add the sugar and melted butter.

Combine properly.

Tip into the tin.

Flatten with the bottom of a pitcher or the again of a giant spoon. Cook dinner for five minutes, then put aside to chill. Hold the oven on for the following stage.

Make the cheesecake filling

Put the cream cheese, double cream, vanilla, sugar, flour and eggs in a bowl.

Whisk collectively.

Pour the batter into the tin on high of the biscuit base.

Bake for 45 minutes to 1 hour till agency however barely wobbly if shaken.

Run a knife across the within the tin. This can assist keep away from it cracking because it cools and shrinks away from the edges.

Put aside within the tin.

Make the pineapple topping

Flippantly grease a second 23cm (9 inch) nonstick springform tin.

Sprinkle the brown sugar into the bottom.

Cowl with pineapple rings. You may not want the entire tin.

Place a glace cherry within the centre of every pineapple ring.

Make the cake

Flip the oven as much as 180C (160C fan, 355F).

Put the butter and sugar in a bowl. Whisk collectively till creamy.

Add the eggs.

Whisk collectively.

Add the self elevating flour.

Fold in to make a easy batter.

Fastidiously spoon the batter on high of the pineapple slices, dotting in in order that you do not have to unfold it a lot and disturb the fruit.

Bake for 20 minutes or till a finger pressed gently onto the centre of the cake would not go away an imprint. You possibly can flip the oven off now.

Assemble

Permit the pineapple cake to chill for 10 minutes, then launch the edges of the tin so the cake is simply sitting on the bottom of the tin.

Utilizing an oven glove if crucial, maintain the underside of the tin base and flip it over and into the cheesecake tin.

Depart it apart to chill to room temp, then wrap properly and place within the fridge to chill in a single day.

Serve

The subsequent morning, run a knife across the within the tin once more and unlock the tin to launch and take away the edges.

Slide the cheesecake onto a board and slice with a pointy knife to serve.

Take pleasure in!

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Pineapple the other way up cheesecake recipe

The pineapple the other way up cheesecake brings collectively the perfect of two desserts: a creamy New York type cheesecake with a biscuit base, topped with an ideal layer of candy and sticky pineapple the other way up sponge.

Prep Time30 minutes

Cook dinner Time1 hr

Complete Time1 hr 30 minutes

Course: Cheesecakes, Desserts and candy treats

Delicacies: American, British

Food regimen: Vegetarian

Servings: 16 slices

Writer: Emily Leary