*  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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