{"id":110757,"date":"2024-06-21T08:48:42","date_gmt":"2024-06-20T23:18:42","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=110757"},"modified":"2024-06-21T08:48:45","modified_gmt":"2024-06-20T23:18:45","slug":"smoked-cheesecake-and-pineapple-roasted-in-lime-leaf-vanilla-and-dark-rum","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/smoked-cheesecake-and-pineapple-roasted-in-lime-leaf-vanilla-and-dark-rum\/","title":{"rendered":"Smoked cheesecake and pineapple roasted in lime leaf, vanilla and dark rum"},"content":{"rendered":"\n

SCROLL DOWN FOR MATCHING WINE<\/p>\n\n\n\n

Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG.<\/em><\/p>\n\n\n\n

And:<\/p>\n\n\n\n

PALS\u2026 the home of all of Australia\u2019s great wines.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

RECIPE<\/strong><\/p>\n\n\n\n

For the cake<\/strong>
\u2022 250g biscuits (nice or yo-yos)
\u2022 125g unsalted butter, melted
\u2022 750g cream cheese, at room temperature
\u2022 215g (1 cup) caster sugar
\u2022 1\/2 tsp vanilla extract or beans from 1 vanilla pod
\u2022 2 tsp finely grated lemon rind
\u2022 2 tbsp plain flour
\u2022 4 eggs
\u2022 300ml Goats curd or Ch\u00e8vre<\/p>\n\n\n\n

For the caramel<\/strong>
\u2022 200g caster sugar
\u2022 200g cream
\u2022 50 grams butter
\u2022 Smoked salt to taste<\/p>\n\n\n\n

For the syrup<\/strong>
\u2022 250g brown sugar
\u2022 60 ml dark rum
\u2022 3 kaffir lime leaves
\u2022 1\/2 tsp vanilla extract or beans from 1 vanilla pod
\u2022 1 pineapple pealed
To serve 1\/2 cup thinly sliced kaffir lime leaves.<\/p>\n\n\n\n

Pre heat the oven to 150c<\/p>\n\n\n\n

In a blender add biscuits and melted butter and blend until the biscuits resemble bread crumbs,<\/p>\n\n\n\n

Lin a 30 springform tin with baking paper and<\/p>\n\n\n\n

add the biscuit mix to the tin.<\/p>\n\n\n\n

Press the biscuit mix to form a even base across the bottom of the cheese cake.<\/p>\n\n\n\n

Place the tin with the buy suit base in the fridge for 1\/2 hour.<\/p>\n\n\n\n

Meanwhile add the cheese cake ingredients to a blender and blend on high until smooth.<\/p>\n\n\n\n

Adjust seasoning with the smoked salt (just use a little bit) scrape down the sides of the blender and blend again to ensure evenly mixed.<\/p>\n\n\n\n

Once smooth poor the cheesecake mix into the tin on top of the biscuit base,<\/p>\n\n\n\n

Add to the oven and bake until set, 45min – 1hour.<\/p>\n\n\n\n

Once set turn the oven off, open the door slightly and allow to cool. In oven.<\/p>\n\n\n\n

After the cheesecake is cool place in the fridge for 2 hours.<\/p>\n\n\n\n

Pre heat the oven to 200c<\/p>\n\n\n\n

For the pineapple syrup, add everything but the pineapple to a Oven safe medium pot (big enough to fit the pineapple) bring liquid to the boil. Reduce by half and add the pineapple to the pot, turn the pineapple over in the syrup to evenly coat.<\/p>\n\n\n\n

Add the pot to the oven and roast for 30 minutes or until caramelised, turning the pineapple every 10 minutes.<\/p>\n\n\n\n

For the caramel, add the sugar to a small pot and place on a medium heat, cook the caramel until it turns to a dark caramel, add the cream and the butter, season with salt and stir until smooth. Set aside and allow to cool.<\/p>\n\n\n\n

To serve cut the cake into 12 wedges. Cut the pineapple in half lengthways, half lengthways again, remove the pineapples core, and cut each piece lengthways into 3 so you end up with 12 pieces.<\/p>\n\n\n\n

Serve with sauce drizzled over the cake, 1 wedge of pineapple and some thinly sliced kaffir lime leaves.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Product: Plantation Stiggins Fancy Pineapple Rum<\/strong>
Variety\/Style:<\/strong> Rum
Region:<\/strong> Trinidad
Normal Price:<\/strong> $100 per bottle
FIVEAA Special:<\/strong> $74.99 per bottle \u2013 on sale until Sunday 23\/6
Weblink:<\/strong> https:\/\/www.palsliquor.com.au\/spirits-liqueurs\/rum\/plantation-pineapple-fancy-rum-700ml<\/a><\/p>\n\n\n\n

Tasting Notes:<\/strong> Made from a 100% natural maceration of Victorian pineapple with a double matured Trinidad Rum. This Plantation Stiggins Fancy Pineapple Rum has a rich and delicious bouquet on the nose. Accented by smoky notes and tropical fruit aromas such as, pineapple, citrus peel, and a touch of clove. The palate opens with a structured, pleasant sensation of ripe banana, pineapple, and spices layered in a smoky finish.<\/p>\n","protected":false},"excerpt":{"rendered":"

SCROLL DOWN FOR MATCHING WINE Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG. And: PALS\u2026 the home of all of Australia\u2019s great wines. RECIPE For the cake\u2022 250g biscuits (nice or yo-yos)\u2022 125g unsalted butter, melted\u2022 750g cream cheese, at room temperature\u2022 215g […]<\/p>\n","protected":false},"author":6,"featured_media":110759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[166,5645],"tags":[],"geo_market":[],"class_list":["post-110757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-stacey-lee"],"acf":[],"yoast_head":"\nSmoked cheesecake and pineapple roasted in lime leaf, vanilla and dark rum - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/smoked-cheesecake-and-pineapple-roasted-in-lime-leaf-vanilla-and-dark-rum\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked cheesecake and pineapple roasted in lime leaf, vanilla and dark rum\" \/>\n<meta property=\"og:description\" content=\"SCROLL DOWN FOR MATCHING WINE Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG. And: PALS\u2026 the home of all of Australia\u2019s great wines. 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