PEAR CHEESECAKE
Make and share this Pear Cheesecake recipe from Food.com.
Provided by Molly53
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease a 9 inch pie pan.
- In a small bowl, combine the flour, oats, brown sugar and cinnamon.
- Stir well.
- Stir in butter with a fork until the mixture resembles coarse crumbs.
- Press 2/3 of the mixture into the bottom of the pie pan and bake for 15 minutes Remove from oven.
- Beat the cream cheese with the granulated sugar, egg and vanilla until well blended Spread over the baked crust.
- Top with pear slices arranged in a decorative circular pattern and sprinkle with the remaining crumb mixture.
- Return to the oven and bake an additional 30 minutes Remove from oven, cool and refrigerate at least two hours before serving.
Nutrition Facts : Calories 289.3, Fat 16.8, SaturatedFat 9.3, Cholesterol 58.8, Sodium 120.5, Carbohydrate 31.8, Fiber 1.5, Sugar 18.8, Protein 4.2
INDIVIDUAL CHEESECAKES
Make and share this Individual Cheesecakes recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Cheesecake
Time 35m
Yield 6-8 Individual Cheesecakes, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until just combined.
- Add 1 more Bar of cream cheese and combine.
- Add 1/8+1/4Heavy Whipping Cream, 1/2 cup Sugar and Vanilla Extract and mix till just combined.
- Finally add 1 Egg and combine.
- Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven.
- Let cool till they are at room temperature and than refrigerate for at least 1hr.
Nutrition Facts : Calories 732.8, Fat 34, SaturatedFat 9.5, Cholesterol 51.4, Sodium 653.2, Carbohydrate 103.3, Fiber 1.7, Sugar 70.5, Protein 6
INDIVIDUAL MINI LIME CHEESECAKES
I went on the South Beach Diet and this is a Phase 3 recipe that caught my eye. You really can't eat sweets on this diet so this recipe cures the cravings.
Provided by Ben F.
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Line 12 muffin pans with baking liners.Place one vanilla in the bottom of each liner.
- Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs,.
- lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt over the cheesecakes, and top each one with kiwifruit slices.
Nutrition Facts : Calories 136.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 51.9, Sodium 112.9, Carbohydrate 10.5, Fiber 0.5, Sugar 4.9, Protein 8.5
INDIVIDUAL MINI POACHED PEAR CHEESECAKES
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.
Provided by evelynathens
Categories Cheesecake
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combine ¾ cup of the sugar with the brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves and 1 ½ 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.
- Butter nine ½-cup ramekins and coat with sugar; trim the pears so that they're 2 inches long, then slice them ¼ inch thick; fan the slices, overlapping slightly, in the prepared ramekins and add 1 tsp of the poaching syrup to each.
- Preheat oven to 325°F.
- Beat the cream cheese until light and fluffy; beat in the remaining ¾ 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.
- Run a knife around each cheesecake and invert onto a plate; spoon a little of the reserved poaching liquid around each cheesecake and serve.
Nutrition Facts : Calories 440.8, Fat 28.1, SaturatedFat 17.1, Cholesterol 153.7, Sodium 247.5, Carbohydrate 41.3, Fiber 1.1, Sugar 37.3, Protein 8
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