Rum-Spiced Roasted Nectarine Cheesecake

Carême Pastry Rum-Spiced Roasted Nectarine Cheesecake

Serves: 8-10
Prep/Cook Time: 75mins, plus 4 hours refrigeration
Skill Level: Intermediate

This dessert takes a classic cheesecake recipe and jazzes it up by serving it in a golden pastry case, topped with boozy spice-roasted in-season nectarines. A perfect dessert to impress guests when entertaining.

INGREDIENTS

  • 435g Carême Sweet Vanilla Bean Shortcrust Pastry, defrosted
  • 2 teaspoons powdered gelatine
  • 2 tablespoons hot water
  • 375g cream cheese, softened
  • ½ cup (110g) caster sugar
  • ¼ cup (60ml) golden syrup
  • 1 vanilla bean, split
  • 300ml thickened cream, whipped

Rum-Spiced Roasted Nectarines

  • 3 nectarines, halved, stone removed, cut into wedges
  • 1 cinnamon stick
  • 2 star anise
  • 1/3 cup (80ml) golden syrup
  • 20g butter, melted
  • 2 tablespoons dark rum

Carême Pastry Sweet Vanilla Bean Shortcrust Pastry

METHOD

  1. Preheat oven to 200°C (180°C fan-forced). Grease a 23cm round loose-based flan tin and place on a large oven tray. Lightly dust work surface and pastry with flour. Use a 26cm round plate as a template to cut a circle. Line prepared tin with the pastry circle, gently pushing the pastry into base and sides of tin. Trim edges.
  2. Line the pastry with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes. Remove weights and baking paper. Reduce oven temperature to 180°C (160°C fan-forced) and bake for a further 5 minutes or until base of tart is golden. Set aside to cool completely.
  3. Meanwhile, sprinkle the gelatine over the hot water in a small jug. Stir with a fork until gelatine dissolves. Cool for 2 minutes.
  4. Place the cream cheese, sugar and golden syrup in a mixing bowl. Scrap the vanilla bean seeds into bowl (reserve pod for nectarines). Using an electric mixer, beat until smooth. Beat in the gelatine mixture. Fold in the whipped cream. Pour filling into cooled pastry case. Cover and refrigerate for 4 hours or until set.
  5. To make rum-spiced roasted nectarines, preheat oven to 200°C (180°C fan-forced). Place the nectarines, cinnamon stick, star anise and reserved vanilla pod in a large flameproof baking dish. Combine the golden syrup, butter and rum in a jug, pour over the nectarines. Roast, gently tossing halfway through cooking, for 20 minutes or until nectarines are just tender. Using a slotted spoon, transfer nectarines to a large bowl. Place baking dish over medium heat and simmer for 2-3 minutes or until syrup thickens slightly. Pour syrup over nectarines. Cool to room temperature.
  6. Transfer the cheesecake to a serving plate. Serve topped with the cooled nectarines and syrup.

TIP: Any leftover pastry can be returned to freezer if within 24 hours of defrosting. Pastry base and cheesecake can be made a day ahead. Nectarines can be replaced with peaches or pears, if desired.