Bolivian Dessert: Passionfruit Cheesecake

Umm..so I was looking up a tasty Bolivian meal to cook this evening and was a little turned off by the recipes for ‘roasted armadillo’ and ‘beef head stew’, so instead of turning myself off even more, I decided to look up desserts.

I’m not a huge sweets fan, but this cheesecake sounds delicious, and unique. I’ll give it a try!

Maracuya Cheesecake (Passionfruit)

Preheat oven to 350F

Butter a 10 inch pan

Ingredients:

170g (small packet) of suitable biscuits (cookies) for the base

One tablespoon of butter, melted

175ml of maracuyá juice (plus a tablespoon of reserved pulp). 5 large maracuyá should be sufficient for this

4 eggs

3 + 2 rounded teaspoons of cornstarch

500g of pressed ricotta (diet is fine)

1 cup of thick (greek-style) yogurt. If you can?t get greek-style yogurt then you can strain normal yogurt to remove additional whey

3/4 cup plus 1 desertspoon of sugar

1 large orange

Method

Put the biscuits in a food processor and reduce to crumbs. Add to melted butter and stir to mix thoroughly. Press this mixture into a thin, even, layer on the base of your springform pan. Put in the fridge whilst you make the topping.

Put the maracuyá pulp in a sieve and extract all the juice you can. Put 175ml of this juice into a food processor/ blender. To this add your pressed ricotta cheese, broken into small pieces, cup of yogurt, 3 rounded teaspoons of cornstarch, 3/4 cup of sugar and the whites and yolks of 4 eggs. Blend until smooth.

Pour into the springform ban and bake until the top of the cheesecake is firm (your finger will still make a mark on the top at this point). My oven takes an hour to do this but it may be on Bolivian time and I would recommend you check after about 40mins. Turn off the oven, leave the door open slightly and leave the cheesecake to cool inside.

Don’t worry if the top cracks! The topping will cover this. Remove the cheesecake from the pan when completely cool.

When the cheesecake is fully cooled and removed from the pan, you can make the topping. Add 1 tablespoon of pulp (loose seeds rather than a lump) into a measuring jug. Add any left-over maracuyá juice, and make this up to 100ml with juice from your orange. Add sugar to taste, and stir in 2 teaspoons of cornflour. Put in a small saucepan and cook over a medium heat until the mixture becomes thick (this will happen very quickly and suddenly).

With a spatula, smooth this mixture over the top of the cheesecake, making sure not to disturb the cooked cheesecake below.

Buen provecho!

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Trick or treat? How about both.

Source

One more day until my favorite holiday, Halloween.

Here are some of my favorite tricks I would love to try:

  • Fill a briefcase with marbles and crackers. Write on it, “Top Secret” in big letters. When trick-or-treaters come, look around suspiciously, say, “It’s about time you got here,” give them the briefcase, and quickly shut the door.
  • After you give them candy, hand the trick-or-treaters a bill.
  • Hand out menus to the trick-or-treaters and let them order their own candy. Keep asking if anyone wants to see the wine list.
  • Get about 30 people to wait in your living room. When trick-or-treaters come to the door, say, “Come in.” When they do, have everyone yell, “Surprise!!!” Act like it’s a surprise party.

AND here is my favorite TREAT

Source

Spiderweb Pumpkin Cheesecake (from allrecipes.com)

Ingredients

  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • TOPPING:
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • SPIDERWEB GARNISH:
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted

Directions

  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.