Pear cheesecake

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Ingredients / Lbs. Ozs. / Method

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Cookie crumb crust:

Vanilla wafers, crushed 12 oz.

Butter or margarine, melted 3 Tbsp.

Almonds, finely chopped 2 Tbsp.

Sugar 2 Tbsp.

Combine in a bowl by hand or at 1 st speed of 3-speed mixer until mixture holds together. Press into bottom of 9-in. springform pan.

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Filling

Low-calorie cream cheese, softened 1 lb.

Sugar 8 oz.

Beat cream cheese and sugar at 3rd speed of 3-speed mixer until light and fluffy.

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Eggs 6 2/3 oz.

Add gradually, at 1st speed. Mix until well blended.

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Vanilla 1-1/2 tsp.

Grated lemon zest 1-1/2 tsp.

Add to above mixture at 1st speed until blended.

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Topping spread:

Dairy sour half and half 6 oz.

Sugar 2 oz.

Vanilla 1 tsp.

Combine at 1st speed until well blended.

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Poached pears garnish:

Water 2 lbs.

Lemon juice 4 oz.

Sugar 4 oz.

Combine water, lemon juice and sugar in a large pan. Place pear slices in water; poach until slices are fork-tender.

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2 whole pears, pared, cored, sliced

Instructions: Pour cream cheese mixture into cookie crumb pastry. Bake at 350·F for 40-50 minutes; cool on rack for 20 minutes. Spread topping over cheesecake. Return cheesecake to oven and bake for an additional 15 minutes at 350·F. Cool for 2 hours on rack; refrigerate for at least 8 hours. Remove from springform pan and arrange poached pear slices on top. Yields one cheesecake or 16 slices.

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