Upside down pineapple cheesecake
*ingredients :
° 5 tablespoons of melted butter.
2 tablespoons of brown sugar.
° 2 cans. of pineapple slices used
° 8 oz can. 7 maraschino cherries, chop
1 c graham crackers.
3 tablespoons white sugar. soft cream cheese, using three 8-ounce tubs.
3/4 cup white sugar.
° 3/4 cup of sour cream.
2 tablespoons of vanilla extract. Three whole eggs.
*instructions
level 1:
First of all, you want to heat the stove to 325°F (165°C).
The second phase:
In a 9-inch skillet, combine 2 tablespoons of the shortening and the colored earthy sugar until very thick; Gently spread the mixture to cover the bottom of the dish.
Stage 3:
Place the pineapple pieces on top of the frozen yogurt. Using the cherry, place one at the focal point of each slice of bread.
Stage 4:
In a small mixing bowl, mix the graham crackers with three teaspoons of the white sugar and three tablespoons of the creamed sugar; Join in perfectly. Squeeze pineapple cuts.
level five:
In a mixing bowl, whisk together the creamy cheddar cheese and 3/4 cup white sugar until very sticky. Add the heavy cream and vanilla pulp and mix well. Make a point to blend everything completely.
Stage 6:
Add the eggs in turn, mixing on low speed after each option until everything is very uniform. You now want to empty the launcher into a cake form.
Stage 7:
Cook on preheated stove until medium is practically done, about 55 minutes to 60 minutes.
Stage 8:
To scrape cake from pan, run blade under inner rim of pan. Leave to cool completely, which should take about 30 minutes.
Stage 9:
Remove the skillet from the grill and place it on a serving dish, placing it clear in the cooler for at least three hours before serving.
Enjoy!!