CRèME FRAîCHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE
Steps:
- For crust:
- Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
- Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- For topping:
- Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
- Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.
RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE
Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress
Provided by Melissa Thompson - Journalist and food writer
Categories Barbecue, Dessert
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
- Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
- Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.
Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
CREME FRAICHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE
Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. This can be made a day ahead. The topping should be made first. If you can find creme fraiche, it would be better than the sour cream.
Provided by Nana Lee
Categories Cheesecake
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:
- Preheat oven to 350°F
- Blend all ingredients in bowl.
- Press mixture over bottom of 9 inch-diameter springform pan with 2&3/4-inch sides.
- Bake until golden, about 12 minutes. Transfer to rack; cool.
- Reduce oven temperature to 325°F
- FILLING:
- Using electric mixer, beat cream cheese in large bowl until fluffy.
- Gradually beat in sugar.
- Scrape in seeds from vanilla bean and blend 1 minute.
- Beat in eggs 1 at a time.
- Mix in crème fraîche.
- Transfer filling to crust.
- Place cheesecake in roasting pan.
- Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
- Bake cake until top is dry-looking and slightly puffed, about 1 hour.
- Turn off oven. Let cake cool in closed oven 1 hour.
- Remove from water bath.
- Refrigerate uncovered until cold, at least 6 hours.
- (Can be made 1 day ahead. Cover and keep refrigerated.).
- TOPPING:
- Preheat oven to 400°F.
- Place pineapple rings on large rimmed baking sheet.
- Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple.
- Roast pineapple 12 minutes.
- Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
- Cool pineapple on sheet.
- Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.).
- Drain pineapple, reserving syrup.
- Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.
Nutrition Facts : Calories 447.4, Fat 30.7, SaturatedFat 18.7, Cholesterol 128.2, Sodium 229.1, Carbohydrate 38, Fiber 0.8, Sugar 31.6, Protein 6.4
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