MAESTRO™ SWEET YELLOW BELL PEPPER CHEESECAKE WITH PINEAPPLE, MAESTRO™ SWEET YELLOW BELL PEPPER & VANILLA BEAN RELISH, TOPPED WITH A CREAMY COCONUT LIQUID GOLD.
An Oscar worthy cheesecake.
MAESTRO™ SWEET YELLOW BELL PEPPER CHEESECAKE
16oz cream cheese, softened
10 oz white cheddar, grated
2 eggs
4 oz Maestro™ Sweet Yellow Bell Pepper, roasted and puréed
INSTRUCTIONS
1. Pre-heat oven to 350 F. In a stand mixer, blend together cream cheese until smooth. Add cheddar and eggs, one by one until mixed.
2. Add yellow pepper purée until just mixed. Do not over mix.
3. Place mixture in lined muffin tins, small loaf pan or favorite small spring form pan.
4. Bake for 30 minutes.
5. Let cool, remove from pan.
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PINEAPPLE, MAESTRO™ SWEET YELLOW BELL PEPPER & VANILA BEAN RELISH
2-3 cups pineapple, finely diced
2-3 cups Maestro™ Sweet Yellow Bell Pepper, finely diced
1 cup pineapple juice (apple juice can be substituted)
1 vanilla bean, split and scraped
INSTRUCTIONS
1. Combine ingredients into small pot, simmer over medium heat for 25 minutes.
2. Remove from heat, let cool. Place in a sealed mason jar or serve warm. Your choice!
CREAMY COCONUT LIQUID GOLD
2 cups sugar
½ cup 35% cream
½ cup coconut milk
INSTRUCTIONS
1. Bring sugar & water to boil in medium saucepot. Cook 20 minutes or until sugar caramelizes.
2. Remove from heat, let cool for 1 minute. Whisk in cream and coconut milk.
3. Serve warm immediately or let cool. Serve over cheesecake or vanilla ice cream. (sauce will thicken up slightly).
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