Prep Time: 55 min Total
1/2 cup flour
2 tablespoons brown sugar, packed
1/4 cups pecans or walnuts, coarsely chopped
1/4 cups butter, melted
8 ounces cream cheese, softened, room temperature
1/2 cup granulated sugar
1 cup heavy whipping cream
1 pound bag frozen cherries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water
8 (1/2 cup) ramekins (custard cups)
8 (2" x 7") parchment paper strips
8 (3" x 7") parchment paper strips
Line them with strips crisscrossing them so that they cover the inside completely. (The ends will hang
over the sides to be used as handles to lift out the dessert.)
Make The Crust:
Preheat oven to 350 degrees F.
In a small bowl mix together flour, brown sugar, pecans and butter,
spread on a sheet pan separating the lumps slightly and bake for 20 to 25 minutes or until golden.
Remove from oven; cool.
Divide mixture evenly among the cups, pressing in firmly covering bottoms
completely. Set aside to
make the filling.
In a large mixing bowl beat the cream cheese and white sugar on high for 10
minutes or until light and fluffy. With the motor still
running add small amounts of whipping cream very slowly (not
too fast or it will be runny). Divide mixture evenly spooning into the cups. Cover and freeze until firm. Keep
frozen until ready to serve.
Remove each from the cups by running a sharp knife around the inside edge
to loosen. Then taking hold of the two strips of
parchment paper, carefully lift each one out. Remove the paper and place on individual serving plates. Set aside to make the topping.
Combine cherries, sugar, cornstarch and water in a saucepan, cook over low to medium
heat stirring often until mixture is thickened and bubbly.
Set aside to cool. Spoon onto the dessert just before serving and
recommendation: Pinot Gris; Chardonnay|