Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple
- Ready In:
- 3hrs 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
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 creme fraiche or 3/4 cup sour cream
-
TOPPING
- 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
directions
-
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.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>