BLACK-PEPPER CHEESECAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
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.
RED PEPPER CHEESECAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
- Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
- Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To make the pita chips, preheat the oven to 350 degrees F.
- Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
- To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
CHEVRE CHEESECAKE
A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!
Provided by MATHGOD
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
- Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
- Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
- Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 43.3 g, Cholesterol 114.3 mg, Fat 34.9 g, Fiber 1.5 g, Protein 19.9 g, SaturatedFat 20.1 g, Sodium 503.6 mg, Sugar 27.1 g
DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.
Provided by Melissa Clark
Categories project, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
- In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
- Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
- Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
- Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
- Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
- Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.
RED PEPPER CHEESECAKE
Make and share this Red Pepper Cheesecake recipe from Food.com.
Provided by Manami
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.
- Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix.
- Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
- Pour the cheese mixture into prepared cheesecake pan.
- Place the cheesecake in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
- Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes(the cheesecake will become firm when it is cold.).
- Transfer the cake to a wire rack to cool for 1 hour.
- Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To make the pita chips, cut the pitas in 8 triangles each(like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. (This can be done with olive oil nonstick spray, as well).
- Bake until crisp and golden, about 12-15 minutes.
- To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied.
- Remove the cheesecake from the springform pan.
- Place on a serving plate and drizzle the jam mixture over the top of cheesecake.
- Serve with the pita chips alongside.
PEPPER CHEESECAKE
Make and share this Pepper Cheesecake recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 1h5m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Beat the cream cheese, shredded cheese, and taco seasoning mix until fluffy. Stir in 1 cup of sour cream. Beat in the eggs one at a time, then fold in the chilies and the red pepper.
- Pour in a greased spring-form pan and bake for 40 to 45 minutes. Cool for 10 minutes on wire rack.
- Combine the remaining sour cream with the salsa and spread on top. Bake for 5 minutes more.
- Refrigerate over night.
- To serve, unmold and spread with the guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. serve with taco chips.
Nutrition Facts : Calories 191, Fat 17.4, SaturatedFat 10.7, Cholesterol 79.1, Sodium 266.7, Carbohydrate 2.8, Fiber 0.2, Sugar 0.7, Protein 6.4
HERB & ROASTED PEPPER CHEESECAKE
Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
More about "black pepper cheesecake food"
NO-BAKE BERRY AND BLACK PEPPER CHEESECAKE FROM THE …
From adventuresincooking.com
4.7/5 (7)Category DessertServings 12Estimated Reading Time 7 mins
- For the brown butter crust, in a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon.
- In a small shallow skillet, melt the butter over medium heat. Swirl the pan around a bit every couple of minutes to help it cook evenly. Over a period of several minutes, you’ll notice the foam at the top of the butter start to change from a light yellow to dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove the pan from the heat and set aside to cool for 5 minutes.
- Stir the brown butter into the bowl with the graham cracker crumb mixture. Pour the crust mixture into the prepared pan and press into an even layer over the bottom of the pan. Set aside.
CHèVRE CHEESECAKE WITH BLACK PEPPER–GRAHAM CRUST
From 177milkstreet.com
Servings 12-16Category Desserts
VANILLA BAKED CHEESECAKE WITH BLACK PEPPER …
From sbs.com.au
RED PEPPER CHEESECAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BLACK PEPPER AND BLACK CHERRY MARBLE CHEESECAKE
From joanne-eatswellwithothers.com
BLACK FOREST CHEESECAKE | RICARDO
From ricardocuisine.com
THE CHEESECAKE FACTORY
BLACK PEPPER CHEESECAKE | RECIPES | NAPAVALLEYREGISTER.COM
From napavalleyregister.com
Estimated Reading Time 2 mins
CHèVRE CHEESECAKE WITH BLACK PEPPER-GRAHAM CRUST RECIPE - EAT …
From eatyourbooks.com
SOUR CHERRY–CHEESECAKE TRIFLE WITH BLACK PEPPER AND SABA - FOOD …
From foodandwine.com
BLACK PEPPER CHEESECAKE - COOKEATSHARE
From cookeatshare.com
BLACKBERRY CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
BLACK-PEPPER CHEESECAKE | RECIPE | STUFFED PEPPERS, RECIPES, NEW …
From pinterest.com
NECTARINE AND BLACK PEPPER CHEESECAKE - PLAIN.RECIPES
From plain.recipes
CHèVRE CHEESECAKE WITH BLACK PEPPER–GRAHAM CRUST - COPY ME THAT
From copymethat.com
NECTARINE & BLACK PEPPER CHEESECAKE
From ihavenet.com
CHèVRE CHEESECAKE WITH BLACK PEPPER–GRAHAM CRUST
From pinterest.com
RED PEPPER CHEESECAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
WHITE CHOCOLATE VEGAN CHEESECAKE + BLACK PEPPER ROSE …
From theflouredkitchen.com
NO BAKE CHERRY CHEESECAKE RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
BLACK GROUND PEPPER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN CHEESECAKE WITH BLACK PEPPER, LEMON, AND THYME
From thetoothlessconnoisseur.com
GOAT CHEESE CHEESECAKE WITH CHERRY BLACK PEPPER COMPOTE
From davebakes.com
JAMAICAN BLACK PEPPER CHICKEN CHEESECAKE FACTORY RECIPES
From tutdemy.com
BLACK BOTTOM CHEESECAKE | VERY BEST BAKING
From verybestbaking.com
WE RANKED THE 34 BEST DISHES FROM THE CHEESECAKE FACTORY
From spoonuniversity.com
CHEESECAKE FACTORY’S JAMAICAN BLACK PEPPER SHRIMP REVIEW – FAST …
From allmenuprice.info
BLACK FOREST CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
MBAKES: NO BAKE CHEESECAKE WITH BLACK PEPPER STRAWBERRIES
From mbakes.com
BLACK PEPPER CHEESECAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHEESECAKE FACTORY RESTAURANT COPYCAT RECIPES: JAMAICAN BLACK …
From pinterest.ca
BLACK PEPPER CHEESECAKE | STARCHEFS.COM
From starchefs.com
10 BEST BLACK PEPPER DESSERTS RECIPES | YUMMLY
From yummly.com
CHEESECAKE FACTORY JAMAICAN BLACK PEPPER SHRIMP RECIPE - SECRET …
From secretcopycatrestaurantrecipes.com
BLACK PEPPER SHRIMP CHEESECAKE FACTORY RECIPES
From tutdemy.com
SAVORY GOAT CHEESE CHEESECAKE WITH PEPPERS AND PEPPER JELLY
From pastrychefonline.com
GRAPEFRUIT AND BLACK PEPPER VEGAN CHEESECAKE - QUITE GOOD FOOD
From quitegoodfood.co.nz
RECIPE DETAIL PAGE | LCBO
From lcbo.com
JAMAICAN BLACK PEPPER SHRIMP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MARIO BATALI RECIPE: NECTARINE AND BLACK PEPPER CHEESECAKE
From seattletimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love