Lucuma cheesecake

Published on 12/04/2011 | In Peru en | By Monica |

- Prep Time
- 40 Minutes
- Cook Time
- 240 Minutes
- Yield
- 8
- Difficulty Level

…y así Kon-Iraya, el hombre huaca, le extiende su semilla a la bella Cavillaca. Semilla moldeada por el crepúsculo, luz de color de un sol que se oculta, color indecible, rojizo, color de fuego lento, amarillento, con tintes de oro y matices de luna…

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Lucuma: Fruit of love and fertility and of the hidden beauty…

This recipe will bring smiles to all the fans of My Lúcuma Dessert, that I have been cooking for many for their birthdays and special occasions. All my peruvian friends who have become my “abroad-family” enjoy this taste because it transports us back to our roots, to where this amazing fruit comes from: Perú. And people who have never taste it!! I love their face of surprise and not knowing what it is but knowing they just fell in love in one minute. It is very special, and thank god the fruit is dry and when I bring it with me to Europe in a “flour state”, the taste remains much much like the same.

So! This dessert is very easy and simple. I am in debt with many friends because I stopped preparing it every birthday, so now they have the recipe and I know they’d rather have me cook it but well, this is also a present for them (and it leaves me time to make other desserts!). Happy birthday to all! And welcome Monitouille’s first dessert. The best one.

Ingredients

1 lucuma envelope of 'lucuma flour' of 200 grs or the pulp of 3 lucumas
1 can of evaporated milk
200 ml of cream
3/4 cup of sugar
2 tablespoons of powdered sugar
200 gr cream-cheese
1/2 envelope of powdered gelatin or 3 sheets
Oat cookies and granola
Butter, about 3 tablespoons (for the base)
Chocolate to grate and mint for decoration

Instructions

Let's start with the base. Have your cake-setting ring or mold ready.
Place the oatmeal cookies and granola in a bag and with a "meat tenderizer" for example hit the bag until the cookies are all broken into small pieces. You can, of course, blend them I have always used this mechanical way :)
Melt the butter.
Add the cookies to the base of the ring and spread evenly.
Add the butter and mix well so that it the cookie base is humid.
Spread with your hands until all the base is well covered.
To the fridge.
Now, we hidrate the lucuma with the milk. Save some milk (warm) if you are using gelatin sheets. After hidrating add the gelatin.
Beat wel the cream cheese with the sugar. Once you don't feel the sugar grains add to the lucuma-milk preparation.
Beat well the cream with the powdered sugar until it's chantilly texture.
Add in a 'wrapping' way to the other mixture.
Add this to the cookie base and to the fridge for about 4 hours. I usually prepare it the day before.
Grate chocolate over the top and decorate with mint leaves.

Servings : 8
Ready in : 280 Minutes
Recipe Type : Desserts