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Corossol Cheese Cake

Corossol Cheese Cake

Try this Haitian Flavored Cheesecake

PREP TIME: 35 minutes
SERVING: 6

INGREDIENTS:

For Crust:

  • 12 Oz graham crackers (graham cracker crumbs can be used as well)
  • 2 Tbsp. granulated sugar
  • 4 ½ Tbsp. unsalted butter (melted slightly and cooled)

Cheesecake Layer:

  • 4 Oz cream cheese (room temp.)
  • ½ Oz sugar
  • Pinch of salt
  • 1 Large egg

Corossol (Sour Sop) Layer:

  • 2 Oz sweetened condensed milk
  • 4 Large egg yolk
  • 6 Oz Corossol Puree
  • Pinch of Salt
  • Sweetened Whip Cream (serving)

Strawberry Sauce:

  • 1 dozen strawberries rough chopped, washed and trimmed
  • 4 Oz granulated sugar
  • 1 cup of water
  • ¼ teaspoon salt

INSTRUCTIONS:

For Crust:

  1. Preheat oven at 350 degree Fahrenheit.
  2. Place graham crackers in the bowl of a food processor and process until coarsely grounded; add sugar and continue pulsing until finely grounded.
  3. Add melted butter and pulse until mixture comes together.
  4. Press graham cracker mixture into the bottom and up the sides of a 9-inch round tart pan with a removable bottom.
  5. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes.
  6. Remove from oven and let cool.

Cheesecake Layer:

  1. In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy.
  2. Add egg and whisk to combine.
  3. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes.
  4. Let cool.

Corossol Layer:

  1. Reduce oven temperature to 325 degrees.
  2. In a medium bowl, whisk together Condensed Milk, Egg Yolks, Corossol Puree and salt; pour over cooled cheesecake layer.
  3. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes.
  4. Remove from oven and let cool.

Strawberry sauce:

  1. In a saucepot over medium/high heat, add water, strawberries, sugar and bring to a boil.
  2. Reduce heat to medium and allow mixture to reduce to a syrupy consistency.
  3. Remove from heat and allow sauce to cool.
  4. Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with strawberry sauce.

 

 

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