The best delicious Warm Upside-down Cheesecakes With Pineapple S recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Warm Upside-down Cheesecakes With Pineapple S recipe today!
Hello my friends, this Warm Upside-down Cheesecakes With Pineapple S recipe will not disappoint, I promise! Made with simple ingredients, our Warm Upside-down Cheesecakes With Pineapple S is amazingly delicious, and addictive, everyone will be asking for more Warm Upside-down Cheesecakes With Pineapple S.
What Makes This Warm Upside-down Cheesecakes With Pineapple S Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Warm Upside-down Cheesecakes With Pineapple S.
Ready to make this Warm Upside-down Cheesecakes With Pineapple S Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 tb Unsalted butter
1/4 c Graham cracker crumbs
3/4 c Cream cheese, softened (6oz)
1/4 c + 1 tsp sugar
1/4 ts Freshly grated lemon zest
1/4 ts Vanilla
1 Large egg
1 ts Cornstarch
1/2 c Drained canned crushed
Pineapple, reserve 1 T juice
1/2 c Water
In small saucepan melt butter over moderate heat, stir in graham crumbs,
and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing
in to form a crust. Bake the crusts in the middle of a preheated 350F oven
for 5 minutes, and then let cool on a rack for 5 minutes.
In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup
of the sugar, the zest and the vanilla until the mixture is combined well.
Add the egg, and beat in until well combined, and divide the batter among
the tins. Bake the cheesecakes in the middle of a preheated 350F oven for
20 minutes or until they are set, and let them cool on a rack for 10
minutes.
While the cheesecakes are baking, in a small bowl dissolve the cornstarch
in the reserved pineapple juice. In a small saucepan simmer the crushed
pineapple with the water anb remaining 1 tsp sugar for 5 minutes, or until
the liquid is reduced to about 2 tablespoons. Stir the cornstarch mixture
and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2
minutes, transfer it to a metal bowl set in a larger bowl of ice and cold
water, and let it cool, stirring occasionally.
Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce,
discarding the paper.
Yields
4 Mini cakes
Leave a Reply