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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
Cake
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1 starfruit, sliced
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1 mango , peeled and chopped
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1 papaya sliced
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10 ml (2 teaspoons) vanilla extract
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250 ml (1 cup) light sour cream
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3 eggs
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250 g (1/2 lb) Light Cream Cheese, softened
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250 ml (1 cup) sugar
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60 ml (1/4 cup) butter
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300 ml (1 1/4 cups) Graham crumbs
Sauce
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60 mL (1/4 cup) orange juice
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3 prickly pears
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Directions
- Preheat the oven to 180°C (350°F).
- Combine the breadcrumbs and butter in a bowl. Press the mixture into the bottom of a 25-cm (10 in.) spring-form pan. Bake for 8 minutes. Let cool. Beat the cream cheese in a large bowl until light and fluffy.
- Gradually incorporate the sugar. Add the eggs one at a time, making sure you beat each one thoroughly. Add the sour cream and vanilla extract. Pour half the mixture into the pan. Add a layer of mango, then cover with the remaining cheese mixture. Bake for 1 hour.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. Take it out of the oven and let cool. In the meantime, prepare the sauce. Simmer the pieces of prickly pear and orange juice in a small saucepan for 30 minutes on medium-high. Transfer the contents of the saucepan into a food processor and purée. Then strain to remove the seeds. Refrigerate.
- Once the cheesecake has cooled, decorate it with slices of papaya and starfruit, or the exotic fruit of your choice. Just before serving, drizzle the prickly pear sauce on top.
Suggestion for accompaniment : Costarican coffee
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1 serving of fruits
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