Nectarine And Black Pepper Cheesecake Recipe

Name: Nectarine And Black Pepper Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 5 ripe nectarines, pitted, peeled and sliced; 2 tablespoons freshly ground black pepper; 8 tablespoons (1 stick) unsalted butter, melted, plus extra melted butter for brushing the pan.; 1 1/2 cups graham-cracker crumbs; 1 cup plus 1 tablespoon sugar; 1 1/4 cups mascarpone, at room temperature; 10 ounces cream cheese, at room temperature; 10 ounces fresh ricotta, drained, at room temperature; 1 tablespoon almond extract; 4 large eggs, at room temperature; 1/2 cup heavy cream

Servings: persons

2 tablespoons extra virgin olive oil
5 ripe nectarines, pitted, peeled and sliced
2 tablespoons freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, melted, plus extra melted butter for brushing the pan.
1 1/2 cups graham-cracker crumbs
1 cup plus 1 tablespoon sugar
1 1/4 cups mascarpone, at room temperature
10 ounces cream cheese, at room temperature
10 ounces fresh ricotta, drained, at room temperature
1 tablespoon almond extract
4 large eggs, at room temperature
1/2 cup heavy cream

1
["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 1/4 to 1 1/2 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"]

1243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 5 ripe nectarines, pitted, peeled and sliced, 2 tablespoons freshly ground black pepper, 8 tablespoons (1 stick) unsalted butter, melted, plus extra melted butter for brushing the pan., and more.

Yes, Nectarine And Black Pepper Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine And Black Pepper Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions