Mini Pear and Ginger Cheesecakes with Walnut Shortbread Crust - Instructions Continued
In the bowl of a stand mixer fitted with the flat beater, combine the cream cheese and
1/3 cup sugar and beat on low speed until smooth, about 8 to 10 minutes, scraping down
the sides of the bowl. Beat in the egg, scraping down the sides of the bowl after
adding it. Add the ginger, cinnamon and pinch salt and beat until completely blended,
about 1 minute. Pour the filling into the crusts, dividing it evenly among the wells.
Bake until the filling is set, about 30 minutes. Transfer the pan to a wire rack and
let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4
hours before removing the cheesecakes from the pan.
Pear & Cranberry Compote
In a medium sauté pan over medium heat, melt the butter. Add the brown sugar and stir
until dissolved. Add the pear and cranberries and cook until softened, about 3 to 4