Roasted Red Pepper

Featured Recipe

Roasted Red Pepper and Blood Orange Cheesecake Yield: 1 10" Cheesecake

Roasted Red Pepper and Blood Orange Cheesecake Filling:
•	3 cups The Perfect Purée Roasted Red Pepper,  reduced down to 1 1/2 cups
•	1 cup The Perfect Purée Blood Orange Concentrate,  reduced down to 1/2 cup
•	24 oz. cream cheese, warm to room temperature
•	8 egg yolks
•	1 tsp. salt
Method:
1.	Place the 24 oz. of cream cheese in a mixer bowl and paddle until fluffy.
2.	Add in the 8 egg yolks and paddle until combined well.
3.	Pour the Roasted Red Pepper puree and Blood Orange Concentrate and paddle at low speed until combined well.
4.	Season with the salt to taste. Hold.
Almond Dough :
•	6 oz. butter, cut into pieces
•	1/4 cup sugar
•	3 egg yolks
•	3/4 cup slivered almonds
•	2 cups all purpose flour
•	1 tsp. vanilla
•	1/4 tsp. coriander seed, toasted and ground fine
•	1/4 tsp. tsp. salt
•	1 3" High, 10" spring form pan
Method:
1.	Preheat oven to 350° F.
2.	In a food processor put the flour, sugar, slivered almonds, coriander and salt.
3.	Process until the almonds are ground as fine as the flour.
4.	Add in the butter, eggs and the vanilla. Pulse until the mixture just begins to hold together.
5.	Turn the dough out onto a table and blend together with your hands until the dough is thoroughly mixed.
6.	Put the dough into the spring form pan and mold to evenly cover the bottom and sides of the pan.
7.	Bake at 350° until the dough is set, but still blond in color.
To Assemble:
Method:
1.	Pour the Roasted Red Pepper and Blood Orange Cheesecake filling into the tart shell.
2.	Bake at 325° F for 1 hour and 15 minutes, until the filling is firm when you wiggle the cake pan.
3.	Remove from oven and cool for at least 12 hours so that the cheesecake filling will set.
Serving Suggestion:
	Serve chilled as a cheese course or as dessert with a Scarlet Orange Sauce.
Flavor Twists:
	This Cheesecake is a mind-bender that challenges your palate! Is it sweet or is it savory? Perhaps both depending on how you present it…