Ingredients with Measurements:
-1 (20-ounce) can pineapple slices, drained
-1/4 cup packed light brown sugar
-1/4 cup butter, melted
-2 (8-ounce) packages cream cheese, softened
-1/2 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1/4 cup all-purpose flour
-1/4 teaspoon salt
Special Equipment Needed:
-9-inch springform pan
-Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan with butter and line it with aluminum foil.
3. Arrange the pineapple slices in the bottom of the pan.
4. Sprinkle the brown sugar over the pineapple slices.
5. Drizzle the melted butter over the pineapple and brown sugar.
6. In a large bowl, beat together the cream cheese and granulated sugar until light and fluffy.
7. Add the eggs, one at a time, and beat until combined.
8. Add the vanilla extract and mix until combined.
9. Add the flour and salt and mix until combined.
10. Pour the cream cheese mixture over the pineapple slices.
11. Bake for 45 minutes, or until the center is set.
12. Let cool for 10 minutes before removing from the pan.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 19 g
Carbohydrates: 27 g
Protein: 6 g
Substitutions for Ingredients
-For the pineapple slices, you can use canned or fresh pineapple.
-For the butter, you can use margarine or coconut oil.
-For the cream cheese, you can use low-fat cream cheese or Greek yogurt.
Variations:
-You can add other fruits to the pineapple, such as peaches, cherries, or blueberries.
-You can add nuts, such as walnuts or pecans, to the pineapple.
-You can add spices, such as cinnamon or nutmeg, to the cream cheese mixture.
Tips and Tricks:
-Make sure the cream cheese is softened before adding it to the mixture.
-Make sure the eggs are at room temperature before adding them to the mixture.
-Make sure the butter is melted before adding it to the pineapple and brown sugar.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30 seconds, or in the oven at 350°F for 10 minutes.
Presentation Ideas:
-Serve the cheesecake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
-Garnish the cheesecake with fresh pineapple slices and a sprig of mint.
Garnishes:
-Whipped cream
-Toasted coconut flakes
-Fresh pineapple slices
-Mint sprig
Pairings:
-Vanilla ice cream
-Strawberry sauce
-Caramel sauce
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cheesecake is not setting, bake it for an additional 10 minutes.
-If the cheesecake is too dry, add a few tablespoons of heavy cream to the mixture.
Food Safety Advice:
-Make sure all ingredients are at room temperature before using them.
-Make sure the eggs are cooked thoroughly before consuming.
Food History:
Pineapple upside-down cakes have been around since the 1920s. The first recipe for a pineapple upside-down cheesecake was published in the 1970s.
Flavor Profiles:
This cheesecake has a sweet and tangy flavor from the pineapple and cream cheese, with a hint of buttery richness from the brown sugar and butter.
Serving Suggestions:
Serve the cheesecake with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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Taste: Sweet, Tangy, Creamy, Pineapple, Pineapple-Flavored