Our Crème Brûlée Cheesecake brings the delicious tastes of two classic desserts together in one elegant offering. Winery Manager Rick Deblasio suggests pairing it with our Pas de Deux Sparkling, because the refreshingly sweet bubbles will offer a pleasant match for the richness of both the cheesecake and the crème brulee.

Savor this cheesecake just as it is, or create the perfect finishing touch with our simple recipe for a strawberry preserve-style topping.

Strawberry Preserves Cheesecake Topping

Ingredients

• 1 quart fresh strawberries, washed, capped, and sliced in half
• 2 tablespoons lemon juice, divided
• 1/4 cup white granulated sugar
• 1 tablespoon corn starch

Preparation Instructions

Place halved berries, 1 tablespoon lemon juice, and sugar in a medium sauce pot. Stirring very carefully with a spatula or wooden spoon so berries aren’t mashed too much, heat berries over medium heat until the sugar is dissolved and the berries are slightly soft. Heating the berries with sugar will draw out extra juice. Mix cornstarch and remaining lemon juice together in a small bowl. Stir this mixture into the berries and continue to heat, stirring carefully for about 2 minutes until the juices have all thickened and have become shiny and gel-like. Pour into a plastic container and let cool. When ready to serve, spoon a generous serving of Strawberry Preserves. Topping over each slice of Crème Brûlée Cheesecake.

Serving Tip

To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.

Learn more about Biltmore cheesecakes and find a retailer near you.

Few things satisfy like a well-grilled steak paired with a hearty red wine.

Cedric’s Tavern in Antler Hill Village has created a simple, memorable meal featuring New York strip steaks, grilled to perfection, and served with Hoppin’ John, a Southern favorite, and a rosemary chimichurri, which is a fresh take on a South American classic. Add a bottle of our exceptional Biltmore wine and you’ve just made a meal your guests will never forget.

Grilled NY Strip Steak with Black Barley Hoppin’ John & Rosemary Chimichurri

From Cedric’s Tavern

Wine Pairing: Cardinal’s Crest Red or Biltmore Reserve Cabernet Sauvignon Dry Creek Valley

Serves 4

Main Ingredients

• 4 (12-ounce) NY strip steaks
• Kosher salt
• Grape seed or vegetable oil
• Cracked black pepper

Hoppin’ John Ingredients

• 1/2 pound black barley
• 4 ounces bacon, small dice
• 1 carrot, small dice
• 2 celery stalks, small dice
• 1 small onion, small dice
• 1 red pepper, small dice
• 1 quart chicken stock or canned broth
• 2 cups Carolina Gold rice
• 2 cups cooked black-eyed peas
• Kosher salt

Rosemary Chimichurri Ingredients

• 2 bunches parsley, washed and chopped
• 3 tablespoons chopped fresh rosemary
• Juice and zest of 1 lemon
• 4 cloves garlic, minced
• 2 shallots, chopped
• 1/2 cup red wine vinegar
• 1 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper

Preparation Instructions

Hoppin’ John:  Bring 4 quarts water to a boil and add kosher salt.  Add barley and cover, cooking for 40 minutes or until tender. Strain and discard water. Cool barley on sheet pan and refrigerate. In a large sauce pot, brown bacon pieces over medium heat. Remove bacon with a slotted spoon and reserve. Add carrot, celery, onion, and red pepper to pot with warm bacon fat and cook until vegetables are tender, about 3-4 minutes. Add stock and bring to a boil. Add rice to stock and cover. Reduce heat to low, and simmer for fifteen minutes until rice is tender. Add bacon, black-eyed peas and cooked barley to the rice. Taste and adjust seasoning if necessary.

Rosemary Chimichurri:  Combine all ingredients in bowl, stir to mix well. Adjust seasoning with kosher salt and black pepper.

Prepare charcoal or gas grill to medium heat. Rub steaks with oil and season both sides liberally with sea salt and black pepper. Grill approximately 4 minutes per side to medium rare. Serve over a generous portion of Black Barley Hoppin’ John and top with Rosemary Chimichurri.

See all Biltmore recipes.

Our Vanilla Bean Cheesecake is a rich, delicious dessert that makes any occasion more special. Winery Manager Rick Deblasio suggests pairing it with Biltmore Estate Riesling from our own vineyards. This refreshing white wine will provide some sweetness to complement the peach preserves and toasted pecans without overpowering the dish.

Enjoy the classic taste of our Vanilla Bean Cheesecake just as it is, or whip up this special summertime topping featuring peaches and pecans.

Peach Preserves with Toasted Pecans Topping

Ingredients

• 1 pound of peaches, sliced (fresh or frozen)
• 1 cup sugar
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 vanilla bean, halved and seeded
• 1 cup toasted pecans, halves or pieces*

Preparation Instructions

Combine all of the ingredients except vanilla bean and pecans in a medium sauce pan. Using a small paring knife, split the vanilla bean lengthwise, then scrape the contents of the pod into the pan with the rest of the ingredients.  Simmer for about 20 minutes over medium heat, stirring often. Peaches will become very soft and should start to shred apart slightly. Topping can be made ahead of time and stored in the refrigerator for several days. Spoon a generous serving over each slice of cheesecake to be served, then sprinkle with some of the toasted pecans.

Tips

To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.

*If pre-toasted pecans aren’t available, it’s easy to do it yourself. Preheat oven to 350 degrees. Spread pecans in a single layer on a non-stick baking sheet and toast lightly for about 5 minutes, being careful not to scorch them.

Learn more about Biltmore cheesecakes and find a retailer near you.