PINEAPPLE-TEQUILA GOAT-CHEESE CAKE
Here is a goat-cheese cake with a layer of pineapple confit that has been steeped in bracing tequila. It's a cake that does well when made in advance and chilled for 24 hours before serving. To sip alongside? An añejo tequila, of course.
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Finely chop pineapple in a food processor. You should come away with about 4 cups. Place in a saucepan, mix with tequila and set aside for 30 minutes.
- Heat oven to 350 degrees. Use a little of the butter to brush the bottom of a 9-inch springform pan. Mix ground almonds with remaining butter and 2 tablespoons sugar, then press into bottom of pan. Bake 15 minutes, until lightly tanned. Set aside to cool.
- Add 1/4 cup agave syrup to pineapple in saucepan, bring to a boil and simmer at a fast clip about 30 minutes, until fruit turns jamlike and most of the liquid is gone. Set aside.
- Beat or process goat cheese and remaining 1 cup agave syrup until well blended. Add lime juice and egg yolks and beat or process until mixed. Whip egg whites until softly peaked, dust with remaining 3 tablespoons sugar and beat until firm. Fold into goat cheese mixture.
- Spread pineapple over almond crust. Top with goat cheese mixture. Bake 35 to 40 minutes, until lightly browned and threatening to crack a bit around the edges. Allow to cool to room temperature before removing sides of pan and serving.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 26 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 282 milligrams, Sugar 37 grams, TransFat 0 grams
GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
ROASTED PINEAPPLE W BALSAMIC GLAZE HONEY & FRESH GOAT CHEESE
Make and share this Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
- Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
- To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
- Allow to cool to at room temperature before serving.
Nutrition Facts : Calories 389, Fat 24.4, SaturatedFat 16.1, Cholesterol 64.1, Sodium 324.5, Carbohydrate 35.8, Fiber 2.4, Sugar 30.1, Protein 10.3
PINEAPPLE CREAM CHEESE CAKE
Make and share this Pineapple Cream Cheese Cake recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all cake ingredients.
- Pour into a 13x9" greased pan.
- Bake at 350°F for about 40-45 minutes.
- Mix together frosting ingredients.
- Let cake cool, then frost.
- Note: Try adding some sweetened shredded coconut to frosting.
Nutrition Facts : Calories 417.1, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 333, Carbohydrate 66.4, Fiber 0.9, Sugar 49.2, Protein 4.9
PHILADELPHIA PINEAPPLE CHEESECAKE
Say hello to your new favorite PHILADELPHIA Pineapple Cheesecake recipe! This PHILADELPHIA Pineapple Cheesecake is super light and creamy, made with PHILADELPHIA cream cheese, crushed pineapple, cinnamon, whipped topping and a packet of gelatin.
Provided by My Food and Family
Categories Home
Time 6h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
- Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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