Pear-Hazelnut Cheesecakes with Pear-Raspberry Sauce
- 1 cup frozen unsweetened raspberries, thawed
- 1/4 cup pear nectar
- 3 tablespoons (packed) golden brown sugar
- Nonstick vegetable oil spray
- 1/2 cup hazelnuts, toasted, husked
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons melted butter
- 1 10-ounce pear, peeled, cored, chopped (about 1 1/2 cups)
- 2/3 cup pear nectar
- 1 8-ounce package cream cheese, room temperature
- 3 tablespoons sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- Fresh mint (optional)
- Puree all ingredients in blender.
- Strain into small bowl.
- (Can be prepared 3 days ahead.
- Cover; refrigerate.)
- Preheat oven to 350F.
- Line four 3/4-cup souffle dishes or custard cups with foil; spray lightly with nonstick spray.
- Finely grind nuts and sugar in processor.
- Add butter; blend until mixture holds together.
- Press 1/4 of nut mixture onto bottom of each prepared dish.
- Place dishes on baking sheet; bake crusts until slightly darker in color, 8 minutes.
- Set aside.
- Maintain oven temperature.
- Combine pear and nectar in small saucepan.
- Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes.
- Cool completely.
- Beat cream cheese and sugar in medium bowl until smooth.
- Beat in egg and vanilla.
- Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use).
- Divide filling among crusts.
- Bake cakes until center is set and slightly puffed, about 30 minutes.
- Cool in dishes on rack.
- Cover; chill overnight.
- Using foil as aid, lift cakes from dishes.
- Peel foil from sides.
- Slide spatula under crusts and transfer cakes to plates.
- Spoon pear-raspberry sauce around cakes.
- Garnish with mint, if desired.
pear nectar, golden brown sugar, vegetable oil spray, hazelnuts, sugar, butter, pear, pear nectar, cream cheese, sugar, egg, vanilla, fresh mint
Taken from www.epicurious.com/recipes/food/views/pear-hazelnut-cheesecakes-with-pear-raspberry-sauce-100660 (may not work)