1 1 /2 c. graham cracker crumbs
1 T of sugar
6 T of melted butter
Four 8-ounce packs of PHILADELPHIA cream cheese, room temperature.
1⅔ cups sugar
¼ cup of cornstarch
1 tablespoon of pure vanilla extract
2 extra-large eggs
¾ cup heavy whipped cream
Combine all ingredients and press into a 9-inch spring-shape tray.
Bake at 350 for 8 minutes. Allow cooling.
In a large bowl, using an electric mixer with the paddle attachment, beat 1 package of cream cheese, ⅓ cup sugar, and cornstarch together over low heat until creamy, about 3 minutes, scraping bowl several times.
Mix remaining cream cheese, one packet at a time, beating well and scraping bowl after each.
Increase the speed of the mixer to medium and beat the remaining sugar, then the vanilla.
Mix the eggs, one at a time, beating well after each one.
Beat the cream until completely blended.
The filling will look light, creamy, airy, and almost like a rolling cloud – be careful not to over-mix! Gently place the dough on the crust. Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large, shallow bowl containing hot water that rises halfway (about 1 inch) from the side of the pan. Bake until the edge is light golden brown, the top is lightly golden and the center is barely moving, about 1¼ hours. If the cake still feels soft on the edge, let it bake for 10 more minutes (baking time will be about the same for 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, place it on a wire rack, and let it cool for 2 hours. Chill it until it is cool.
Junior’s adapted cheesecake recipe
Pineapple upside-down cake
¼ cup butter, melted
½ cup packed light brown sugar
sliced pineapples (8 slices in a can)
15-20 maraschino cherries
1 and ⅔ cups of flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
¾ cup of milk
½ cup pineapple juice
1 tablespoon of vanilla
Preheat the oven to 350°F
Prepare the deck first:
Place one cup of melted butter ¼ in a 9-inch cake pan.
Sprinkle brown sugar on top.
Place pineapple slices on top and add cherries in the spaces.
In a microwave container, melt the butter.
Beat the sugars.
Beat the egg, milk, pineapple juice and vanilla.
Add dry ingredients and beat to remove lumps.
Pour the batter into the pan on top of the pineapples.
Bake for 20 minutes and then cover with aluminum foil to prevent browning.
Bake 20-25 minutes more until a toothpick comes out clean.
Cool for 10 minutes and invert onto a large plate.
Allow to cool completely and use a LARGE spatula to transfer onto your cheesecake.
Chill until cold.