Genie's Southern Kitchen

Sent: 11/2/2008 5:25 PM

WARM UPSIDE DOWN CHEESECAKES WITH PINEAPPLE SAUCE
1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
3/4 cup cream cheese softened
1/4 cup plus 1 teaspoon granulated sugar
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon vanilla
1 egg
1 teaspoon cornstarch
1/2 cup drained canned crushed pineapple
1 teaspoon reserved 1 teaspoon pineapple juice
1/2 cup water
Melt butter over moderate heat then stir in graham crumbs.
Divide mixture among 4 paper lined 1/2 cup muffin tins pressing in to
form a crust.
Bake crusts in middle of a preheated 350 oven for 5 minutes then let
cool on rack 5 minutes.
Beat cream cheese, 1/4 cup sugar, zest and vanilla until mixture is
combined well.
Add egg and beat in until well combined then divide batter among the
tins.
Bake cheesecakes in middle of a preheated 350 oven for 20 minutes.
Let cool on rack for 10 minutes .
While cheesecakes are baking dissolve cornstarch in reserved
pineapple juice.
In small saucepan simmer crushed pineapple with water and remaining
sugar for 5 minutes.
Stir cornstarch mixture and stir into pineapple mixture.
Simmer sauce stirring 2 minutes then transfer to a metal bowl set in
a larger bowl of ice.
Let cool stirring occasionally then spoon sauce onto 2 plates and
invert cheesecakes onto sauce.

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Genie's Southern Kitchen	[email protected]