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Sweet Pepper Cheesecake

Difficulty: Moderate
Time: 1 hour 30 minutes
Serves: 4

Sweet Pepper Cheesecake

  • 16 oz cream cheese, softened
  • 10 oz white cheddar, grated
  • 2 eggs
  • 4 oz Yellow Maestro® Sweet Bell Pepper, roasted and puréed
  • For a sweet cheesecake, add 1/2 cup of sugar

Sweet Pepper & Vanilla Bean Relish

  • 2-3 cups pineapple, finely diced
  • 2-3 cups Yellow Maestro® Sweet Bell Pepper, finely diced
  • 1 cup pineapple juice*
  • 1 vanilla bean, split and scraped

*apple juice may be substituted

Creamy Coconut Liquid Gold

  • 2 cups sugar
  • ¼ cup water
  • ½ cup 35% cream
  • ½ cup coconut milk

An Oscar-worthy cheesecake topped with Yellow Maestro® Sweet Bell Peppers and vanilla bean relish with a drizzle of creamy coconut liquid gold.

Instructions

Sweet Pepper Cheesecake

  1. Pre-heat oven to 350ºF. In a stand mixer, blend cream cheese until smooth.
  2. Add cheddar and eggs, one by one until mixed.
  3. Add yellow pepper purée until just mixed. Do not over mix.
  4. Place mixture in lined muffin tins, small loaf pan or small spring form pan.
  5. Bake for 30 minutes.
  6. Let cool, remove from pan.

Sweet Pepper & Vanilla Bean Relish

  1. Combine all ingredients into a small pot, simmer over medium heat for 25 minutes.
  2. Set aside, let cool.
  3. Serve over cheesecake or place in a sealed mason jar.

Creamy Coconut Liquid Gold

  1. Bring sugar and water to boil in a medium sauce pot. Cook 8-10 minutes or until sugar caramelizes.
  2. Remove from heat, let cool for one minute.
  3. Whisk in cream and coconut milk.
  4. Serve over cheesecake.