The pineapple upside down cheesecake brings together the best of two desserts: a creamy New York style cheesecake with a biscuit base, topped with a perfect layer of sweet and sticky pineapple upside down sponge.
Lightly grease a 23cm (9 inch) nonstick springform tin.
Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin. Tip into a bowl.
Add the sugar and melted butter and mix well.
Tip into the tin and flatten with the base of a tumbler or the back of a large spoon. Cook for 5 mins, then set aside to cool. Keep the oven on for the next stage.
Make the cheesecake filling
Put the cream cheese, double cream, vanilla, sugar, flour and eggs in a bowl and whisk together.
Pour the batter into the tin on top of the biscuit base.
Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
Run a knife around the inside of the tin. This will help avoid it cracking as it cools and shrinks away from the sides. Set aside in the tin.
Make the pineapple topping
Lightly grease a second 23cm (9 inch) nonstick springform tin.
Sprinkle the brown sugar into the base.
Cover with pineapple rings. You might not need the whole tin.
Place a glacé cherry in the centre of each pineapple ring.
Make the cake
Turn the oven up to 180C (160C fan, 355F).
Put the butter and sugar in a bowl. Whisk together until creamy.
Whisk in the eggs.
Fold in the self raising flour to make a smooth batter.
Carefully spoon the batter on top of the pineapple slices, dotting in so that you don't have to spread it much and disturb the fruit.
Bake for 20 minutes or until a finger pressed gently onto the centre of the cake doesn't leave an imprint. You can turn the oven off now.
Assemble
Allow the pineapple cake to cool for 10 minutes, then release the sides of the tin so the cake is just sitting on the base of the tin.
Using an oven glove if necessary, hold the underside of the tin base and flip it over and into the cheesecake tin.
Leave it aside to cool to room temp, then wrap well and place in the fridge to cool overnight.
Serve
The next morning, run a knife around the inside of the tin again and unlock the tin to release and remove the sides.
Slide the cheesecake onto a board and slice with a sharp knife to serve.