Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 can pineapple chunks in unsweetened
- Â Â pineapple juice - (20 ounce)
- 1 Tbsp. butter
- 1 Tbsp. sugar
- 3 x extra large Large eggs room temperature
- 2 Tbsp. cornstarch
- 3/4 c. sugar
- 1 tsp pure lemon extract
- 1 lb cream cheese softened
- 1/2 c. lowfat sour cream
- 3/4 c. well-liquid removed crushed pineapple juice reserved
- 1Â 1/2 c. reserved pineapple juice - (about)
- 1 Tbsp. sugar
- 1 Tbsp. cornstarch mixed with
- 1 Tbsp. water
- 2 Tbsp. minced crystallized ginger
Direcciones
- 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 which 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), heat the butter. Add in the pineapple single file over the surface. Saute/fry, turning to brown proportionately. Add in the sugar toward the end to obtain a nice charred brown look. When colored well, remove from the skillet and cold. 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 Large eggs, cornstarch, sugar and lemon extract. Add in the softened cream cheese and lowfat sour cream and process till smooth. Open the bowl, scrape down the sides. Add in the crushed pineapple and blend with on and off strokes till well mixed. Pour the mix carefully over the arranged pineapple cubes. Cover with buttered foil so which the foil fits tightly around the sides but allows some room on top for the cheese cake to expand.
- Set a trivet or possibly rack on the bottom of the cooker. Pour in 2 1/2 c. 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 min. 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. Cold completely, and then chill.
- Pineapple Curd: In a small heavy pot, place all of the reserved pineapple juice you have. Add in the sugar and boil the volume down to about 1 c.. Mix the cornstarch and water together and add in to the warm syrup. Stir well to incorporate. Cook till the sauce thickens and is shiny and clear. Add in the ginger, minced very fine. Cold the mix 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 pcs without masking them. Place the remaining curd in the center of the cake.
- This recipe yields 6 to 8 servings.
- Comments: Upside down sounds crazy, but let me assure you, this will be one of your favorite cakes. Make sure you allow sufficient time to refrigeratethe cake well. You can remove the cake from the pan hrs before serving for a creamy texture.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 6 servings | |
| Calories 588 | |
| Calories from Fat 298 | 51% |
| Total Fat 33.82g | 42% |
| Saturated Fat 18.66g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 303mg | 13% |
| Potassium 388mg | 11% |
| Total Carbs 66.1g | 18% |
| Dietary Fiber 1.1g | 4% |
| Sugars 55.35g | 37% |
| Protein 8.13g | 13% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
