Crème Fraîche Cheesecake With Honey Rum Roasted Pineapple Recipes

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CRèME FRAîCHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE



Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple image

Categories     Cake     Rum     Cheese     Dairy     Fruit     Dessert     Bake     Christmas     Cream Cheese     Pineapple     Winter     Honey     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16

Crust
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3/4 cup crème fraîche or sour cream
Topping
1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 cup water
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum

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



Rum-glazed grilled pineapple with lime crème fraîche image

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

100ml dark rum
2 tbsp light brown soft sugar
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cinnamon
200ml crème fraîche
2 limes, zested and juiced
1 pineapple, peeled and cut into 8 wedges
½ scotch bonnet chilli, deseeded and finely chopped (optional)

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



Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple image

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

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3/4 cup creme fraiche or 3/4 cup sour cream
1 fresh pineapple, peeled, cored, cut into 1/2-inch-thick rounds
1 cup water
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum

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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