Pink Peppercorn Cheesecake with Pecan Crust

Ease of Preparation: Complex.

Yield:   8 servings.

Pink Peppercorn and Raspberry Coulis

Ingredients:

1 teaspoon (5ml) pink peppercorns

2 cups (480ml) raspberries

1/3 cup (80ml) sugar

Method:

In a spice grinder or mortar and pestle, grind peppercorns until fine.

Transfer ground peppercorns to small saucepot, and add raspberries and sugar.

Bring to a simmer over medium heat, stirring constantly.

Simmer for 10-12 minutes, or until raspberries break down and release their juices.

Transfer sauce to a food processor, and blend until smooth.

Transfer coulis to a small bowl and place in refrigerator to cool completely.

Reserve for plating.

Pecan Crust

Ingredients:

2 cups (480ml) whole pecans

2 tablespoons (30ml) cane sugar

1 tablespoon (15ml) white sugar

3 teaspoons (45ml) melted butter

½ teaspoon (3ml) vanilla extract or fresh vanilla bean pulp

½ teaspoon (3ml) ground nutmeg

½ teaspoon (3ml) ground cinnamon

Method:

Preheat oven to 325 degrees.

Place pecans in a food processor and blend until fine.

Add cane sugar, white sugar, butter, vanilla, nutmeg, cinnamon and ¼ cup of water.

Process until crust mixture starts to clump together.

Transfer to a 10-inch spring form pan and press crust into the pan evenly.

Bake crust for 25-30 minutes, or until firm and golden brown.

Remove from oven and chill in the refrigerator.

Pink Peppercorn Cheesecake with Pecan Crust

Ingredients:

1 cup (240ml) cane sugar

2 cups (480ml) cream cheese

1 cup (240) cottage cheese

2 eggs

Method:

Preheat oven to 325 degrees.

In a mixing bowl, stir together sugar, cream cheese and cottage cheese.

Add eggs, and mix until incorporated.

Spoon filling into the cooled pie crust and spread evenly.

Bake for 50-60 minutes, until edges are slightly golden.

Allow cheesecake to cool to room temperature before slicing.

Serve chilled topped with reserved Pink Peppercorn and Raspberry Coulis.