Pineapple Upside-Down Cheesecake
Ingredients :
5 Tbsp.Of melted butter.
2 Tbsp.Of brown sugar.
2 Cans. Of pineapple slices, I used the 8-ounces cans.
7 maraschino cherries, chopped.
1 Cup.Of graham crackers.
3 Tbsp.Of white sugar.
Smooth cream cheese, I used three tubs of 8-ounces.
3/4 Cup.Of white sugar.
3/4 Cup.Of bitter cream.
2 Tsp.Of vanilla extract.
three whole eggs.
METHOD:
-First, you need to heat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
-In a 9-inch pie pan, combine 2 tablespoons of butter and brown sugar until well combined; spread the mixture gently to cover the bottom of the pan.
-Place pineapple slices on top of the ice cream. Using a cherry, place one in the center of each piece of bread.
-In a small mixing dish, combine the graham crackers, three teaspoons white sugar, and three tablespoons butter; thoroughly combine. Pineapple slices that have been squeezed.
-In a mixing basin, whisk together the cream cheese and three-quarter cup white sugar until well combined. Add the bitter cream and vanilla essence and mix well. Make sure to thoroughly mix everything.
-Add the eggs one at a time, mixing at low speed after each addition until everything is well combined, and now you need to pour your batter into the cake mold.
-Bake in the preheated oven until the center is almost done, about 55 minutes to an hour.
-To remove the cake from the pan, run a knife down the interior edge of the pan. Allow it to cool fully, which should take about 30 minutes.
-Remove the pan from the oven and turn it over onto a serving dish, and of course, put it in the refrigerator for at least three hours before serving.
