Warm Upside-Down Cheesecakes with Pineapple S

Directions

1. 1

   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

2. 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. 3

   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 combin

4. 4

   Add the egg, and beat in until well combined, and divide the batter among the tins

5. 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. 6

   While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice

7. 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 a

8. 8

   Stir the cornstarch mixture and stir it in to the pineapple mixture