Nectarine And Black Pepper Cheesecake Recipes

Steps:

• Preheat the oven to 250 degrees. Butter an 8-by-2-inch round cake pan, line the bottom with a round of parchment paper, and butter the parchment paper; set aside.
• Blanch peppercorns in a small saucepan of boiling water for 1 minute; drain. Repeat two more times. Pat peppercorns dry with paper towels
• Spread peppercorns evenly in a small baking pan. Transfer to oven until thoroughly dry, 15 to 20 minutes. Remove from the oven, and let cool. Increase the oven temperature to 350 degrees.
• In a spice grinder or with a mortar and pestle, grind peppercorns to medium-fine; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Scrape seeds from vanilla bean, and add to the cream cheese mixture with reserved pepper. Reserve the pod for another use. Beat in creme fraiche and lemon juice. Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Beat in cream.
• Pour batter into the prepared pan. Place the pan in a large roasting pan. Add enough hot water to come 1 inch up the sides of the roasting pan. Bake until edges are set and center shivers slightly when shaken, about 1 1/4 to 1 1/2 hours. Remove the cake pan from the roasting pan, and transfer to a wire rack to cool completely.
• When cool, cover with plastic wrap and refrigerate overnight.
• To unmold cheesecake, run a thin knife or spatula around the edges to loosen. Then carefully place the pan over a hot burner, shaking gently from side to side, for about 20 seconds. Invert the cake onto a serving plate, peel off parchment paper, and serve with pineapple, if desired.

Steps:

• Preheat an outdoor grill or grill pan. Brush the cut sides of the nectarines with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill until almost soft, about 1 to 2 minutes more.
• Transfer the nectarines to a platter, cut-side up, and place a dollop of cheese in the center of each. Drizzle with honey and grind fresh pepper, to taste, over the top. Garnish with the mint and serve.

Steps:

• 1.In pan, heat oil over med. heat til just smoking.+ nectarine slices,saute 2mins until just soft+black pepper,toss mix well. Transfer to a strainer,set strainer on a plate to catch juices,allow to cool.2. Preheat oven 325 degrees.3. Brush melted butter over bottom & sides of 3" dep 9-inch springform pan. Place r parchment paper on the bottom of pan.4. In a bowl, combine graham-cracker crumbs, 8 TBSP melted butter, + 1 TBSP sugar. Stir together thoroughly. Press mixture in bottom pan. 5.In a heavy-duty mixer fitted with paddle attachment, beat mascarpone on med. speed 30 sec. +cream cheese, ricotta and remaining 1c. sugar, mix on low speed for 30 sec. Scrape sides of bowl, mix on medium speed for 2 min.6. In separate bowl, whisk together almond extract, eggs and heavy cream.7.With mixer low speed, slowly pour in liquid mixture, stop/scrap bowl 2-3 times to incorporate all ingredients. Using spatula,gently stir in drained nectarines(reserve drained liquid in small bowl) until completely combined.8. Prepare a water bath by filling a broiler pan or a baking dish halfway with hot tap water. Place pan in oven. Use foil to cover the bottom and sides of the springform pan so that water does not get in.9.Pour the prepared mixture into springform.Setspringform pan in water bath. Bake at 325 degrees for 1 ¼ to 1 ½ hours, til ccake is set.10Turn oven off, open oven door, allow ccake to stand in the turned-off oven for 30 minutes. Remove springform from the water bath, place in ref- chill for 3 hours.11.Shortly before serving, pour reserved drained nectarine liq. into a small saucepan,reduce it slowly over low heat until syrupy.12.Remove pan sides and transfer ccake to a platter. Slice with hot knife (warm it under hot running water, dry it, and slice), and serve each slice with a drizzle of nectarine syrup