Ingredients / Lbs. Ozs. / Method
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.
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.
Eggs 6 2/3 oz.
Add gradually, at 1st speed. Mix until well blended.
Vanilla 1-1/2 tsp.
Grated lemon zest 1-1/2 tsp.
Add to above mixture at 1st speed until blended.
Topping spread:
Dairy sour half and half 6 oz.
Sugar 2 oz.
Vanilla 1 tsp.
Combine at 1st speed until well blended.
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.
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.