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Warm Upside-down Cheesecakes With Pineapple Sauce

Author/Submitted by: Gourmet Magazine
Servings: 4
Categories: Cheesecakes / Desserts / Fruits

1  tablespoon  Unsalted butter
1/4  cup  Graham cracker crumbs
3/4  cup  Cream cheese, softened (6oz)
1/4  cup  Sugar, + 1 tsp
1/4  teaspoon  Lemon zest, freshly grated
1/4  teaspoon  Vanilla
1    Large egg
1  teaspoon  Cornstarch
1/2  cup  Crushed pineapple, canned, drained, reserve 1 T juice
1/2  cup  Water

1. 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.

2. 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.

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

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