Raspberry Pear Cheesecake Recipe
Ingredients
| Raspberries package | 1 , frozen | |
| Cornstarch | 2 Teaspoon | |
| 1 (6 1/2- to 8-inch diameter) prepared plain cheesecake | ||
| Canned Pears | ||
| 1/2 ounce semi-sweet chocolate | ||
| Shortening | 1/2 Teaspoon | |
Directions
Combine raspberries in syrup and cornstarch in small saucepan.
Stir to dissolve cornstarch.
Over medium heat, bring to a boil and cook just until clear and thickened, stirring constantly.
Cool for 10 minutes.
Spoon 1/3 cup raspberry sauce on top of cheesecake.
Cut 3 or 4 Canned Pear halves in half lengthwise.
Arrange pears spoke-fashion on top of sauce.
Garnish with fresh raspberries, if desired.
Melt chocolate with shortening.
Drizzle over pears.
Cut into wedges and serve with remaining raspberry sauce.
Stir to dissolve cornstarch.
Over medium heat, bring to a boil and cook just until clear and thickened, stirring constantly.
Cool for 10 minutes.
Spoon 1/3 cup raspberry sauce on top of cheesecake.
Cut 3 or 4 Canned Pear halves in half lengthwise.
Arrange pears spoke-fashion on top of sauce.
Garnish with fresh raspberries, if desired.
Melt chocolate with shortening.
Drizzle over pears.
Cut into wedges and serve with remaining raspberry sauce.
Chef
