Pineapple Upside Down Käsekuchen
Serves 8
20 mins prep
40 mins cook
60 mins total
A longing for a tropical getaway inspired today's Pineapple Upside Down Käsekuchen recipe. It's just as good as it sounds.
Pineapple and Sauce Topping
Käsekuchen
Prepare your Pineapple
If using fresh pineapple, wash the pineapple, trim the rind, cut into slices and use a round cookie cutter to cut out the hard core. You could also use a corer if you have one. Alternatively you can just open a can of pineapple slices. :-)
Make the caramel topping
Heat the brown sugar and butter in a medium saucepan on medium heat until sugar dissolves and the mixture is bubbly, several minutes. (After the sugar melts, don't stir.). Pour topping into bottom of greased springform (use either 4 mini springforms or one large one). Then top with whole pineapple slices.
Make Käsekuchen Filling
Preheat oven to 320 degrees Fahrenheit / 160 degrees Celsius on the convection setting (Umluft). Bring all ingredients to room temperature, so they're easier to work with. Whisk together first 4 ingredients until smooth (you can also use an electric mixer). Add the eggs until combined. Sift in the flour and cornstarch and whisk until combined and lastly add the quark.
Pour the quark mixture into the springforms over the pineapple and sauce. Place on a sheet pan covered with aluminum foil on the middle rack and bake for about 40 minutes if making 4 mini cheesecakes. For a large cheesecake, you will want to use double the sauce and Käsekuchen filling and bake for about 80 minutes. The filling will likely leak. If the top gets too dark, cover with aluminum foil.
Remove from oven and allow to cool down completely. To serve, turn over and garnish with maraschino cherries in the centers of the pineapple slices (optional).
