Individual Mini Poached Pear Cheesecakes

There are certain desserts that just whisper of elegance, of quiet celebrations and moments of pure indulgence. For me, these mini poached pear cheesecakes embody that feeling. I first encountered a similar creation years ago at a small, intimate supper club, where each delicate ramekin arrived like a jewel box, promising a symphony of flavors and textures. The pear, tender and infused with warm spices, nestled against the impossibly smooth, tangy cheesecake, all crowned with a glistening syrup. It was a revelation, a testament to how simple ingredients, treated with care, can transform into something truly extraordinary. It’s a dessert I’ve revisited and refined countless times, perfect for an intimate dinner party or simply as a personal treat on a quiet evening.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: Overnight chilling (plus poaching and cooling)
• Servings: 9
• Yield: Nine ½-cup ramekins
• Dietary Type: Contains Dairy, Eggs

Ingredients

For the Poached Pears:

• 1 ½ cups sugar, plus sugar for coating the ramekins
• 2 tablespoons pear brandy
• Zest of 1 lemon, in 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 ½ cups water

For the Cheesecake Filling:

• 1 ½ lbs cream cheese, softened
• ½ cup mascarpone cheese, softened
• 1 ½ teaspoons vanilla extract
• 3 large eggs, lightly beaten

Equipment Needed

• Medium saucepan
• Plate (to submerge pears)
• Plate (for cooling pears)
• Small bowl (for syrup)
• Fine-mesh sieve
• Nine ½-cup ramekins
• Butter (for greasing ramekins)
• Roasting pan (for water bath)
• Electric mixer (stand or hand-held)
• Baking sheet (optional, for placing roasting pan on)
• Wire cooling rack
• Small knife or offset spatula

Instructions

1. Poach the Pears: In a medium saucepan, combine ¾ cup of the sugar with the pear brandy, lemon zest, cinnamon sticks, vanilla bean, star anise pods, cloves, and 1 ½ cups of water. Bring this mixture to a boil over high heat. Once boiling, carefully add the prepared pear halves. Lower the heat to a gentle simmer. Place a plate directly on top of the pears to ensure they remain submerged in the poaching liquid. Simmer until the pears are tender, which should take approximately 3 minutes.

2. Cool and Reduce: Gently transfer the poached pears to a separate plate to cool. While the pears are cooling, boil the poaching liquid over high heat until it has reduced to a syrup consistency, which typically takes about 4 minutes. Strain the syrup through a fine-mesh sieve into a small bowl, discarding the solids, and let the syrup cool.

3. Prepare Ramekins and Pears: Butter nine ½-cup ramekins thoroughly. Then, coat the buttered insides with sugar, tapping out any excess. Once the poached pears are cool enough to handle, trim them so they are approximately 2 inches long. Carefully slice the trimmed pear halves into ¼-inch thick pieces. Fan these pear slices, overlapping them slightly, in the bottom of each prepared ramekin. Drizzle 1 teaspoon of the cooled poaching syrup over the pear slices in each ramekin.

4. Preheat Oven and Prepare Filling: Preheat your oven to 325°F (160°C). In a large bowl, using an electric mixer, beat the cream cheese until it is light and fluffy. Gradually beat in the remaining ¾ cup of sugar until the mixture is smooth. Then, beat in the mascarpone cheese until well combined and smooth. Stir in the vanilla extract. Finally, add the lightly beaten eggs, one at a time, mixing just until incorporated after each addition. Be careful not to overmix the batter once the eggs are added.

5. Assemble and Bake: Carefully spoon the cheesecake batter into the prepared ramekins, filling them almost to the top. Place the filled ramekins into a roasting pan. Pour hot water into the roasting pan, ensuring it comes about two-thirds of the way up the sides of the ramekins. This water bath will help the cheesecakes bake evenly and prevent cracking. Bake for approximately 35 minutes, or until the edges are set but the centers still have a slight jiggle.

6. Cool and Chill: Carefully transfer the roasting pan with the cheesecakes from the oven to a wire cooling rack. Once the ramekins are cool enough to handle, remove them from the water bath and let them cool completely on the rack. After cooling, cover each ramekin tightly with plastic wrap and refrigerate overnight to allow the cheesecakes to set fully.

7. Serve: To serve, gently run a small knife or offset spatula around the edge of each cheesecake to loosen it from the ramekin. Invert each cheesecake onto a serving plate. Spoon a little of the reserved poaching liquid around the base of each cheesecake just before serving for an extra burst of flavor and visual appeal.

Expert Tips & Tricks

The key to a truly luscious cheesecake lies in the quality and temperature of your ingredients. Ensure your cream cheese and mascarpone cheese are truly softened – at room temperature – before you begin. This will prevent lumps and ensure a silky-smooth batter. For the pears, choosing ripe but still firm Bartlett pears is ideal; they will soften beautifully during poaching without becoming mushy. If you’re concerned about over-baking, especially as oven temperatures can vary, a slight jiggle in the center is exactly what you’re looking for. They will continue to set as they cool. For an even more elegant presentation, consider garnishing with a dollop of lightly sweetened whipped cream and a sliver of fresh pear.

Serving & Storage Suggestions

These individual cheesecakes are designed for immediate enjoyment after their overnight chill. Serve them directly from the refrigerator. The reserved poaching syrup adds a lovely touch, but for a richer presentation, a small dollop of freshly whipped cream or a scattering of toasted slivered almonds would also be delightful. Leftovers, if any, should be tightly covered and stored in the refrigerator. They will keep well for up to 3 days. It’s best not to freeze these delicate cheesecakes, as the texture can be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.8 kcal
Calories from Fat	252 g
Total Fat	28.1 g	43%
Saturated Fat	17.1 g	85%
Cholesterol	153.7 mg	51%
Sodium	247.5 mg	10%
Total Carbohydrate	41.3 g	13%
Dietary Fiber	1.1 g	4%
Sugars	37.3 g	149%
Protein	8 g	15%

Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

While Bartlett pears offer a classic sweetness and texture for this recipe, other firm, ripe pears like Bosc or Anjou would also work beautifully. If pear brandy isn’t available, a splash of regular brandy or even a tablespoon of pear nectar can be used, though the distinct pear flavor will be less pronounced. For those seeking a gluten-free option, a simple crust made from crushed gluten-free cookies or toasted nuts could be pressed into the bottom of the ramekins before adding the pears and filling, though this recipe doesn’t traditionally feature a crust. You could also omit the brandy and increase the water slightly in the poaching liquid if alcohol is not desired.

FAQs

Q: Why is a water bath necessary for baking cheesecakes?
A: A water bath creates a humid environment in the oven, ensuring the cheesecake bakes gently and evenly, preventing the edges from overbaking before the center is set and minimizing the risk of cracking.

Q: How can I tell if my cheesecake is done?
A: The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight wobble or jiggle when the pan is gently shaken. It will continue to set as it cools.

Q: My cheesecake cracked! What did I do wrong?
A: Cracking can happen due to over-baking, over-mixing the batter (especially after adding eggs), or a sudden temperature change. Ensure you don’t over-bake and always use a water bath. If it cracks, don’t worry – it will still taste delicious, and the toppings can often camouflage minor cracks.

Q: Can I make these ahead of time?
A: Yes, these cheesecakes are ideal for making ahead. They need to be refrigerated overnight, so they are perfect for preparing a day in advance for your event.

Q: What other fruits can I use instead of pears?
A: You could try poaching apples, peaches, or even berries in a similar spiced liquid. The key is to choose fruits that hold their shape well during poaching.

Final Thoughts

These Individual Mini Poached Pear Cheesecakes are a testament to the beauty of simplicity and thoughtful preparation. They are a delightful way to elevate any occasion, transforming an ordinary meal into something truly special. The interplay of tender, spiced pear with the rich, creamy cheesecake is a classic combination that never fails to impress. I encourage you to bring this elegant dessert to your table, to savor each spoonful, and perhaps to create your own treasured memories around it. Enjoy!