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Recipes
Pineapple Upside Down Cheesecake
Boma
Animal Kingdom Lodge
Yield: 12 servings
Ingredients:
2
pounds Cream Cheese
1 cup Sugar
½ cup Whole Eggs
½ t. Vanilla Extract
½ t. Lemon Juice
¼ cup Heavy Cream
¼ cup Sour Cream
1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom
Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
Method:
1.
Cook diced pineapples in ¼ cup brown sugar in a saucepot until
slightly translucent, about 5 minutes. Set aside to cool.
2. Prepare miniature muffin molds by spraying them with pan release.
Place a small amount of brown sugar (from the ½ cup) in the bottom
of each mold. Place some cooked pineapples to cover the bottom of each
mold.
3. Prepare the cheesecake filling by creaming the sugar and cream cheese.
4. Add the eggs and vanilla extract, making sure you scrape the bottom
of the bowl always, to avoid lumps.
5. Add the lemon juice, heavy cream, and sour cream.
6. Pour mixture into the molds over the pineapples, almost to the top.
7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet
pan to cook the cheesecakes in a water bath.
8. Bake in the oven for about 30-40 minutes in a 300o oven until the
cheesecake is set.
9. Remove from the oven and pour out the water. Set aside to cool.
10. Melt the white chocolate slowly in the microwave and blend in the
graham cracker crumbs completely. Spoon or pipe on top of each cheesecake.
Place mold in cooler overnight.
11. Once the chocolate crumbs and the cheesecake have set, place mold
upside down to release the cheesecakes with the pineapples on top.