Does anyone have a recipe for a pineapple upside down cheesecake ~ like The Cheesecake Factory serves? Thanks!
found this one:
Lou's Fluffy Cheesecake
6 extra large eggs, Separated 1 cup of Vanilla Ice Cream 1 ¼ Cups of Sugar 1 /4 pound of Butter (softened in micro wave and let cool but still soft) 2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp. Sugar ¾ cup for Batter and ½ cup for egg whites 1 tablespoon of Lemon Juice 6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) 2 heaping tablespoons of AP flour ¼ cup of Cornstarch
Beat the egg whites, until they start to peak. Add the ½ cup of Sugar, A little at a time, at a medium speed for 1 minute. Beat for another 3 minutes, or until they hold stiff peaks. Put aside, until the batter is mixed.
In a bowl large enough to hold the batter and beaten egg whites, Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice, Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.
Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.
Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula. Then fold in the remaining egg whites , very easily but well.
Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour. Or you can use a Graham Cracker crust.
Place this Pan into a slightly larger pan, that has about ¾ inches of water. And then into a pre heated 320 degree oven on the middle shelf. Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! ) Turn the oven off but leave the cake in, until it cools down. When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.
You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. Seems to be OK for freezing.
There are a few more and will go back and copy them for you
PINEAPPLE UPSIDE-DOWN CHEESECAKE - Pineapple Cheesecake with a Maraschino Cherry Swirl Sandwiched between Layers of Moist Buttery Pineapple Upside Down Cake ===== Okay... let's see if we can duplicate this... First, use the "cake only" part of Pineapple Upside Down Cake to make two layer cakes w/o the pineapple rings/cherries/butter/brown sugar in the bottom of the pan. Grease & flour 8" cake pans before pouring in batter. Bake according to package directions until done. Cool on wire rack. Freeze one layer. Using a serrated knife, cut the 2nd layer in half horizontally. (You can poke toothpicks midway around the cake to use as guidelines.) Second.... Omitting the granola crust (or any crust), use a recipe similar to Pineapple Cheesecake to make the cheesecake filling. After pouring cheesecake into prepared pan, spoon chopped maraschino cherries and some juice on to the top of the cheesecake... putting several dollops around the top. Take a thin knife or skewer and drag it carefully thru the cheesecake and the cherry dollops to swirl the cherries thru the cheesecake. Do NOT over swirl tho... you want the swirls to remain distinct. Bake according to recipe. Cool. Now for the hard part.... Should you put a half of the layer cake in an 8" springform pan and top with the cheesecake batter... or bake the cheesecake separately and then assemble the whole cheesecake afterwards? Hmmm.... *thinking* Maybe the cheesecake is upended (upside down-ed) onto a plated half of the cake and then topped with the 2nd half of the cake. Looks like the sides are dusted with something... graham cracker crumbs? Top with whipped cream.
I have been trying to recreate this because I love it so much. Here is my version:
I know this question is a few years old, but the cheesecake is STILL yummy. Here's the most authentic "clone" recipe I've found: http://www.copycatrecipeguide.com/How_to_Make_Cheesecake_Factory_Pineapple_Upside-Down_Cheesecake
© RDA Enthusiast Brands, LLC 2014