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    You are in: Home / Recipes / Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple Recipe
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    Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    30 mins

    2 hrs 35 mins

    Nana Lee's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    TOPPING

    Directions:

    1. 1
      CRUST:
    2. 2
      Preheat oven to 350°F
    3. 3
      Blend all ingredients in bowl.
    4. 4
      Press mixture over bottom of 9 inch-diameter springform pan with 2&3/4-inch sides.
    5. 5
      Bake until golden, about 12 minutes. Transfer to rack; cool.
    6. 6
      Reduce oven temperature to 325°F
    7. 7
      FILLING:
    8. 8
      Using electric mixer, beat cream cheese in large bowl until fluffy.
    9. 9
      Gradually beat in sugar.
    10. 10
      Scrape in seeds from vanilla bean and blend 1 minute.
    11. 11
      Beat in eggs 1 at a time.
    12. 12
      Mix in crème fraîche.
    13. 13
      Transfer filling to crust.
    14. 14
      Place cheesecake in roasting pan.
    15. 15
      Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
    16. 16
      Bake cake until top is dry-looking and slightly puffed, about 1 hour.
    17. 17
      Turn off oven. Let cake cool in closed oven 1 hour.
    18. 18
      Remove from water bath.
    19. 19
      Refrigerate uncovered until cold, at least 6 hours.
    20. 20
      (Can be made 1 day ahead. Cover and keep refrigerated.).
    21. 21
      TOPPING:
    22. 22
      Preheat oven to 400°F.
    23. 23
      Place pineapple rings on large rimmed baking sheet.
    24. 24
      Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple.
    25. 25
      Roast pineapple 12 minutes.
    26. 26
      Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
    27. 27
      Cool pineapple on sheet.
    28. 28
      Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.).
    29. 29
      Drain pineapple, reserving syrup.
    30. 30
      Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

    Ratings & Reviews:

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    Nutritional Facts for Creme Fraiche Cheesecake With Honey-Rum-Roasted Pineapple

    Serving Size: 1 (216 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 447.3
     
    Calories from Fat 276
    61%
    Total Fat 30.6 g
    47%
    Saturated Fat 18.6 g
    93%
    Cholesterol 128.1 mg
    42%
    Sodium 229.1 mg
    9%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 0.7 g
    3%
    Sugars 31.6 g
    126%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    vanilla beans

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