Individual Mini Poached Pear Cheesecakes Recipe

Name: Individual Mini Poached Pear Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar, plus; sugar, for coating the ramekins; 2 tablespoons pear brandy; lemon, zest of, three 1/2 inch wide strips; 3 inches cinnamon sticks; 1 vanilla bean, split; 2 star anise pods; 2 whole cloves; 2 ripe bartlett pears, peeled, halved lengthwise and cored; 1 1/2 lbs cream cheese, softened; 1/2 cup mascarpone cheese, softened; 1 1/2 teaspoons vanilla extract; 3 large eggs, lightly beaten

Servings: persons

1 1/2 cups sugar, plus
sugar, for coating the ramekins
2 tablespoons pear brandy
lemon, zest of, three 1/2 inch wide strips
3 inches cinnamon sticks
1 vanilla bean, split
2 star anise pods
2 whole cloves
2 ripe bartlett pears, peeled, halved lengthwise and cored
1 1/2 lbs cream cheese, softened
1/2 cup mascarpone cheese, softened
1 1/2 teaspoons vanilla extract
3 large eggs, lightly beaten

1
In a saucepan, combine 3/4 cup of the sugar with the brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves and 1 1/2 cups of water; bring to a boil over high heat, then add the pears; lower the heat, set a plate on the pears to submerge them and simmer until tender, about 3 minutes; transfer the pears to a plate to cool; boil the liquid until reduced to a syrup, about 4 minutes; strain and let cool.
2
Butter nine 1/2-cup ramekins and coat with sugar; trim the pears so that they're 2 inches long, then slice them 1/4 inch thick; fan the slices, overlapping slightly, in the prepared ramekins and add 1 tsp of the poaching syrup to each.
3
Preheat oven to 325u00b0F.
4
Beat the cream cheese until light and fluffy; beat in the remaining 3/4 cup sugar until smooth, then beat in the mascarpone; add the vanilla and then the eggs, one at a time; spoon the batter into the ramekins and set them in a roasting pan; add enough hot water to the pan to reach two-thirds of the way up the sides of the ramekins; bake for about 35 minutes, or until just set; transfer to a rack to cool, then refrigerate overnight.
5
Run a knife around each cheesecake and invert onto a plate; spoon a little of the reserved poaching liquid around each cheesecake and serve.

1299

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups sugar, plus, sugar, for coating the ramekins, 2 tablespoons pear brandy, lemon, zest of, three 1/2 inch wide strips, and more.

Yes, Individual Mini Poached Pear Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Mini Poached Pear Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions