Warm upside-down cheesecakes with pineapple sauce Recipe

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Warm upside-down cheesecakes with pineapple sauce

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Cakes, Cheese & Eggs, Cheesecakes, Desserts, Fruits, Pastry

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Ingredients:

Procedures:

1	In small saucepan melt butter over moderate heat, stir in graham crumbs, and then divide mixture among 4 paper lines ?cup muffin tins, pressing in to form a crust.
2	Bake the crusts in the middle of a preheated 350f oven for 5 minutes, and then let cool on a rack for 5 minutes.
3	In a bowl with an electric mixer, beat together the cream cheese, ?cup of the sugar, the zest and the vanilla until the mixture is combined well.
4	Add the egg, and beat in until well combined, and divide the batter among the tins.
5	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.
6	While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice.
7	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.
8	Stir the cornstarch mixture and stir it in to the pineapple mixture.
9	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.
10	Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper.
11	Gourmet magazine