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Mini cheesecakes topped with caramelized pears https://www.metro.ca/userfiles/image/recipes/petits-gateaux-au-fromage-garnis-de-poires-caramelisees-10529.jpg PT40M PT15M PT55M
MINI CHEESECAKES:1.Place the graham cracker crumbs in a bowl and mix with sugar.2.Add melted butter and vanilla extract and mix well to moisten.3,Press butter crumbs into four ramekins. Let cool!4.Whip the cream with a whisk and set aside for a few minutes.5.In a bowl , combine the cream cheese with the icing sugar and vanilla until the mixture is very creamy.6.Fold the whipped cream into the cheese mixtre and pour over the graham cracker crusts.7.Refrigerate for 30 minutes.TOPPING:1.Heat a skillet over medium heat and melt butter.2.Add pears and cook without stirring until they start to become golden.3.Add maple syrup and spices.4.Continue cooking until pears are well caramelized.5.Pour diluted cornstarch over pears and mix briskly for minute.6.Remove from heat and let cool completely before adding topping to the cheesecakes.NOTE: Run a hot knife around the rim to demould mini cheesecakes. Demould cakes before adding topping and place them on a plate. Garnish with pears.
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1 cup (250 mL) graham cracker crumbs 3 Tbsp. (45 mL) white sugar 1/4 cup (60 mL) melted butter 1 tsp. (5 mL) vanilla extract 1 cup (250 mL) cream cheese 1/2 cup (125 mL) whipping cream 1/4 cup (60 mL) icing sugar 1 tsp. (5 mL) vanilla extract 4 ripe pears peeled and diced 3 Tbsp. (45 mL) unsalted buter 2 Tbsp. (30 mL) maple syrup 1 of cinnamon and nutmeg
Mini cheesecakes topped with caramelized pears

Mini cheesecakes topped with caramelized pears

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4
individual
0:40
Preparation
0:15
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Mini cheese Cake


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  • 1 cup
    (250 mL)
    graham cracker crumbs
  • 3 Tbsp.
    (45 mL)
    white sugar
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    REDPATH ICING SUGAR

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    1 kg


  • 1/4 cup
    (60 mL)
    melted butter
  • 1 tsp.
    (5 mL)
    vanilla extract
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    CLUB HOUSE IMITATION VANILLA EXTRACT

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    43 ml


  • 1 cup
    (250 mL)
    cream cheese
  • 1/2 cup
    (125 mL)
    whipping cream
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  • 1/4 cup
    (60 mL)
    icing sugar
  • 1 tsp.
    (5 mL)
    vanilla extract
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    43 ml


  • 1 pinch
    cinnamon
  • pear topping


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    BLUE GRAPES 2 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE BARTLETT PEARS 2 L PRODUCT OF ONTARIO, CANADA FANCY GRADE

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    ORGANIC BARTLETT PEARS

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  • 4
    ripe pears peeled and diced
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    BLUE GRAPES 2 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE BARTLETT PEARS 2 L PRODUCT OF ONTARIO, CANADA FANCY GRADE

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    ORGANIC BARTLETT PEARS

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    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg


  • 3 Tbsp.
    (45 mL)
    unsalted buter
  • 2 Tbsp.
    (30 mL)
    maple syrup
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  • 1
    of cinnamon and nutmeg
  • 2 tsp.
    (10 mL)
    cornstarch diluted in 3 tbsp (45 mL) cold water
Imprimer ma sélection

Preparation

MINI CHEESECAKES:

1.Place the graham cracker crumbs in a bowl and mix with sugar.

2.Add melted butter and vanilla extract and mix well to moisten.

3,Press butter crumbs into four ramekins. Let cool!

4.Whip the cream with a whisk and set aside for a few minutes.

5.In a bowl , combine the cream cheese with the icing sugar and vanilla until the mixture is very creamy.

6.Fold the whipped cream into the cheese mixtre and pour over the graham cracker crusts.

7.Refrigerate for 30 minutes.

TOPPING:

1.Heat a skillet over medium heat and melt butter.

2.Add pears and cook without stirring until they start to become golden.

3.Add maple syrup and spices.

4.Continue cooking until pears are well caramelized.

5.Pour diluted cornstarch over pears and mix briskly for minute.

6.Remove from heat and let cool completely before adding topping to the cheesecakes.

NOTE: Run a hot knife around the rim to demould mini cheesecakes. Demould cakes before adding topping and place them on a plate. Garnish with pears.

Source : Metro

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