Warm Upside-Down Cheesecakes With Pineapple S

* Exported from MasterCook *

WARM UPSIDE-DOWN CHEESECAKES WITH PINEAPPLE S

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Cheesecakes
Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Unsalted butter
1/4 c Graham cracker crumbs
3/4 c Cream cheese, softened (6oz)
1/4 c + 1 tsp sugar
1/4 ts Freshly grated lemon zest
1/4 ts Vanilla
1 Large egg
1 t Cornstarch
1/2 c Drained canned crushed
Pineapple, reserve 1 T juice
1/2 c Water

In small saucepan melt butter over moderate heat, stir
in graham crumbs, and then divide mixture among 4
paper lines 1/2 cup muffin tins, pressing in to form a
crust. Bake the crusts in the middle of a preheated
350F oven for 5 minutes, and then let cool on a rack
for 5 minutes.

In a bowl with an electric mixer, beat together the
cream cheese, 1/4 cup of the sugar, the zest and the
vanilla until the mixture is combined well. Add the
egg, and beat in until well combined, and divide the
batter among the tins. Bake the cheesecakes in the
middle of a preheated 350F oven for 20 minutes or
until they are set, and let them cool on a rack for 10
minutes.

While the cheesecakes are baking, in a small bowl
dissolve the cornstarch in the reserved pineapple
juice. In a small saucepan simmer the crushed
pineapple with the water anb remaining 1 tsp sugar for
5 minutes, or until the liquid is reduced to about 2
tablespoons. Stir the cornstarch mixture and stir it
in to the pineapple mixture. Simmer the sauce,
stirring, for 2 minutes, transfer it to a metal bowl
set in a larger bowl of ice and cold water, and let it
cool, stirring occasionally.

Spoon the sauce onto 2 plates and invert the
cheesecakes onto the sauce, discarding the paper.

Gourmet Magazine



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