Deconstructed Cherry and Pink Peppercorn Cheesecake

  • serves

The subtle addition of the pink peppercorns into the compote and the crust will help cut through the richness of the cream cheese and the brightness of the cherries. Whoever you’re feeding this to may not exactly be able to put their finger on what spice they’re sensing, but a delicious mystery is always a good thing.

Recipe by Dan Clapson using a mystery ingredient - pink peppercorns - from a Chopped Canada challenge.

4 Ratings
Directions for: Deconstructed Cherry and Pink Peppercorn Cheesecake

Ingredients

Cherry Compote

2 cup cherries, pitted, fresh or frozen

1 green cardamom pod

½ cup orange juice

⅓ cup cane sugar

1 Tbsp lemon juice

½ tsp vanilla

1 tsp pink peppercorns

2 tsp cornstarch

2 tsp water

Graham Cracker and Walnut Crum

2 cup graham crackers, crushed

½ cup walnuts

1 tsp pink peppercorns

½ cup unsalted butter

Cheesecake Filling & Assembly

2 cup cream cheese

2 Tbsp fresh basil, roughly chopped

2 Tbsp liquid honey

3 Tbsp heavy cream

1 tsp vanilla

basil leaves, torn, for garnish

Directions

Cherry Compote

1. Place the first 6 ingredients in a medium pan and bring to a simmer on medium-high heat. Let cook until cherries start to break down and liquid reduces by half, about 10 minutes.

2. Remove cardamom pod and place contents of pan into a blender along with remaining ingredients. Puree until very smooth.

3. Return to pan and cook until thickened, approximately 2 minutes.

4. Transfer to a bowl and place in the refrigerator to cool.

5. Yield: 2 cups compote.

Graham Cracker and Walnut Crum

1. Place the first 3 ingredients in a blender or food processor and pulse until you have a fine mixture.

2. Transfer to medium bowl, add in melted butter and stir until well incorporated. Set aside for now.

3. Yield: 2 1/4 cups.

Cheesecake Filling & Assembly

1. Place all ingredients into a blender or food processor and mix until volumized and very smooth.

2. Spoon out into a large ziploc bag and let chill in the refrigerator until needed.

3. Yield: 2 1/2 cups.

4. Assembly: Scatter a couple spoonfuls of the crumb onto a plate.

5. Cut one corner off of the bag of the cream cheese filling and pipe 5 large dots, spaced out on top of the crumb.

6. Add two spoonfuls of the chilled cherry compote to the plate.

7. Garnish with torn basil leaves and serve!

See more: Dessert, Fruit, Nuts, Gourmet


https://www.foodnetwork.ca/recipe/deconstructed-cherry-and-pink-peppercorn-cheesecake/14371/

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