Pineapple Upside Down Cheesecake
- 1 can pineapple chunks in unsweetened
- pineapple juice - (20 oz)
- 1 tablespoon butter
- 1 tablespoon sugar
- 3 extra large eggs room temperature
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1 teaspoon pure lemon extract
- 1 pound cream cheese softened
- 1/2 cup sour cream
- 3/4 cup well-drained crushed pineapple juice reserved
- PINEAPPLE CURD:
- 1 1/2 cups reserved pineapple juice - (about)
- 1 tablespoon sugar
- 1 tablespoon cornstarch mixed with
- 1 tablespoon water
- 2 tablespoon chopped crystallized ginger
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengthwise to create a strip for moving the pan to and from the cooker. Set Aside.
Butter the sides and bottom of a 7-inch spring form pan. Cut a piece of parchment paper to fit the inside bottom of the 7-inch spring form. Cover the exterior bottom and sides of the pan with a large sheet of aluminum foil so that no water can seep in. Set aside.
Drain the pineapple chunks well. Reserve the juice for making the curd. Place on paper toweling and blot all the excess liquid off the cubes. In a heavy skillet (cast-iron is best), melt the butter. Add the pineapple single file over the surface. Saute, turning to brown evenly. Add the sugar toward the end to obtain a nice charred brown look. When colored well, remove from the skillet and cool. When cooled: Carefully place each piece of pineapple on the parchment lined bottom of the cake pan. Start on the outside rim and work around in circles. Leave the center circle clear.
In a food processor, blend the eggs, cornstarch, sugar and lemon extract. Add the softened cream cheese and sour cream and process until smooth. Open the bowl, scrape down the sides. Add the crushed pineapple and blend with on and off strokes until well mixed. Pour the mixture carefully over the arranged pineapple cubes. Cover with buttered foil so that the foil fits tightly around the sides but allows some room on top for the cheese cake to expand.
Set a trivet or rack on the bottom of the cooker. Pour in 2 1/2 cups of water. Center the pan on the foil strip and gently lower it into the cooker. Loosely fold the ends of the foil strip over the top of the pan.
Lock the lid in place and over high heat, bring to high pressure. Adjust the heat to maintain pressure and cook for 25 minutes. Turn off the heat and let the pressure drop naturally. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the foil lid, blot up any excess water from the top of the cheesecake with a wad of paper towel. Cool completely, and then chill.
Pineapple Curd: In a small heavy pot, place all of the reserved pineapple juice you have. Add the sugar and boil the volume down to about 1 cup. Mix the cornstarch and water together and add to the hot syrup. Stir well to incorporate. Cook until the sauce thickens and is shiny and clear. Add the ginger, chopped very fine. Cool the mixture at room temperature.
The pineapple curd will be used to finish off the cheesecake after you follow the next steps.
Final Assembly: Remove the cooled cheesecake from the pan by running a sharp knife along the sides. Release the spring. Place a serving plate on the surface of the cake. Reverse the cake. With the tip of a small sharp knife, remove the bottom of the cake pan from the surface. Peel off the parchment paper. Use the pineapple curd to lightly glaze the pineapple pieces without masking them. Place the remaining curd in the center of the cake.
This recipe yields 6 to 8 servings.