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Saturday, August 1, 2015

Pineapple Upside Down Cheese Cake

It's the first of the month and here I am with a mouth watering dessert...Pineapple Upside Down Cheese Cake.

I got this from the website-Hugs and Cookies- They said-

"If you love cheesecake and pineapple upside down cake then this is a no brainer!  It began with my favorite cheesecake…the one from the famous restaurant Juniors!  I let the cheesecake chill completely.  I even made it two days before serving because it holds up that well!  Then I prepared my pineapple upside down cake.  I let it cool at room temp and then transferred it directly on top of the cheesecake! Perfect fit. I chilled that overnight and served straight from the fridge. Perfection. This is such a great dessert because you can prepare it days in advance!  Feel free to just use the pineapple upside down cake recipe without the cheesecake too!"

INGREDIENTS-
  • Cheesecake
  • Crust:
  • 1 1 /2 c. graham cracker crumbs
  • 1 T sugar
  • 6 T melted butter
  • Cheesecake:
  • Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream
DIRECTIONS:
  1. Crust:
  2. Combine all ingredients and press into a 9 inch springform pan.
  3. Bake at 350 for 8 minutes. Let cool.
  4. Cheesecake:
  5. In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  6. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  7. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  8. Blend in the eggs, one at a time, beating well after each.
  9. Beat in the cream just until completely blended.
  10. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
  11. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
PINEAPPLE UPSIDE DOWN CAKE RECIPE:


Pineapple Upside Down Cake
INGREDIENTS:
Topping
  • ¼ cup butter, melted
  • ½ cup packed light brown sugar
  • sliced pineapples (8 canned slices)
  • 15-20 maraschino cherries
Cake
  • 1 and ⅔ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ cup milk
  • ½ cup pineapple juice
  • 1 Tablespoon vanilla
DIRECTIONS:
  1. Preheat oven to 350°F
  2. Prepare topping first:
  3. Place ¼ cup of melted butter into a 9-inch cake pan
  4. Sprinkle the brown sugar on top.
  5. Lay pineapple slices on top and add cherries in the spaces!
Cake
  1. In a microwave-safe bowl, melt the butter.
  2. Whisk in the sugars.
  3. Whisk in the egg, milk, pineapple juice, and vanilla.
  4. Add dry ingredients and whisk to remove lumps.
  5. Pour batter into the pan on top of the pineapples.
  6. Bake for at 20 minutes and then loosely tent with foil to prevent browning.
  7. Bake an additional 20-25 minutes until a toothpick comes out clean.
  8. Cool for 10 minutes and invert onto large plate.
  9. Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
  10. Chill until cold!
Enjoy! Eat Well My friends!

2 comments:

Yvonne Anderson said...

MMMMMM Looks Good Keith!

Bruce said...

This recipe was too damn long and involved...


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household