Individual Mini Poached Pear Cheesecakes |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 9 |
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A great little dessert for a very special occasion - or not. These cheesecakes are not difficult to make at all, are a great presentation, and one class act. Ingredients:
1 1/2 cups sugar, plus |
sugar, for coating the ramekins |
2 tablespoons pear brandy |
lemon, zest of, three 1/2 inch wide strips |
3 inches cinnamon sticks |
1 vanilla bean, split |
2 star anise pods |
2 whole cloves |
2 ripe bartlett pears, peeled, halved lengthwise and cored |
1 1/2 lbs cream cheese, softened |
1/2 cup mascarpone cheese, softened |
1 1/2 teaspoons vanilla extract |
3 large eggs, lightly beaten |
Directions:
1. In a saucepan, combine 3/4 cup of the sugar with the brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves and 1 1/2 cups of water; bring to a boil over high heat, then add the pears; lower the heat, set a plate on the pears to submerge them and simmer until tender, about 3 minutes; transfer the pears to a plate to cool; boil the liquid until reduced to a syrup, about 4 minutes; strain and let cool.
2. Butter nine 1/2-cup ramekins and coat with sugar; trim the pears so that they’re 2 inches long, then slice them 1/4 inch thick; fan the slices, overlapping slightly, in the prepared ramekins and add 1 tsp of the poaching syrup to each.
3. Preheat oven to 325°F.
4. Beat the cream cheese until light and fluffy; beat in the remaining 3/4 cup sugar until smooth, then beat in the mascarpone; add the vanilla and then the eggs, one at a time; spoon the batter into the ramekins and set them in a roasting pan; add enough hot water to the pan to reach two-thirds of the way up the sides of the ramekins; bake for about 35 minutes, or until just set; transfer to a rack to cool, then refrigerate overnight.
5. Run a knife around each cheesecake and invert onto a plate; spoon a little of the reserved poaching liquid around each cheesecake and serve.
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