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Pineapple Upside-Down Cheesecake

Entdecken Sie den köstlichen Genuss von Ananas-Käsekuchen mit diesem einfachen Rezept! Kombinieren Sie frische Ananas und Kirschen mit einem cremigen Käsekuchen für einen echten Hingucker. Verwöhnen Sie sich und Ihre Gäste mit diesem unwiderstehlichen Dessert, perfekt für jede Gelegenheit. Klicken Sie durch und erfahren Sie, wie Sie diesen fruchtigen Traum ganz einfach zubereiten können!
Rezept drucken Pin Recipe

Zutaten
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/4 cup brown sugar

1 can (20 oz) sliced pineapple in juice, drained

1/2 cup maraschino cherries, drained

2 cups cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

1 cup sour cream

1/4 cup fresh pineapple juice

1 tablespoon cornstarch

1/4 teaspoon salt

Anleitungen
 

Prepare the crust: Preheat your oven to 175°C (350°F). In a bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.

    Caramelize the pineapple: In the same springform pan, arrange the drained pineapple slices in a single layer on top of the cooled crust. Place maraschino cherries in the center of each pineapple slice for a pop of color.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue to mix until well combined.

        Incorporate eggs: Add the vanilla extract and beat in eggs one at a time, mixing well after each addition. Be careful not to overmix.

          Add sour cream and juice: Stir in sour cream and fresh pineapple juice until the mixture is smooth. In a small bowl, mix cornstarch and salt, then add it to the cheesecake mix and stir until just combined.

            Pour over the pineapple: Carefully pour the cream cheese filling over the arranged pineapple and cherries, spreading it evenly.

              Bake: Place the springform pan on a baking sheet to catch any drips. Bake in the oven for about 50-60 minutes or until the edges are set and the center is slightly jiggly—it will firm up as it cools.

                Cool down: Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

                  Serve: When ready to serve, run a butter knife around the edges of the cheesecake and carefully remove the sides of the springform pan. Invert the cheesecake onto a serving platter, allowing the pineapple topping to be visible.

                    - Presentation Tips: Garnish with fresh mint leaves and additional pineapple slices if desired. Cut into triangular slices for a beautiful presentation.

                      Prep Time: 20 mins | Total Time: 6 hrs | Servings: 10