Burundian-inspired Cheesecake with Local Flavors

Ingredients

In this Burundian-inspired adaptation, we incorporate local Burundian ingredients and flavors to create a unique twist on the traditional Norwegian Brunost ostekake. The crust is made from local biscuits instead of graham crackers, and the filling is infused with Burundian coffee and warm spices. Additionally, we top the cheesecake with a homemade passion fruit sauce, adding a burst of tropical flavor. We alse have the original recipe for Brunost ostekake, so you can check it out.

• Crust: Crust:
• 200g (7oz) local Burundian biscuits, crushed 200g (7oz) local Burundian biscuits, crushed
• 100g (3.5oz) unsalted butter, melted 100g (3.5oz) unsalted butter, melted
• Filling: Filling:
• 500g (18oz) cream cheese, softened 500g (18oz) cream cheese, softened
• 200g (7oz) sugar 200g (7oz) sugar
• 4 large eggs 4 large eggs
• 1 tablespoon Burundian coffee, finely ground 1 tablespoon Burundian coffee, finely ground
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Passion Fruit Sauce: Passion Fruit Sauce:
• 4 ripe passion fruits, pulp extracted 4 ripe passion fruits, pulp extracted
• 50g (1.8oz) sugar 50g (1.8oz) sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 33g, 22g
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the crushed Burundian biscuits and melted butter for the crust. Press the mixture into the bottom of a greased 9-inch springform pan to form an even layer.
3. 3.
   In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. 4.
   Stir in the finely ground Burundian coffee, cinnamon, and nutmeg until well combined.
5. 5.
   Pour the filling over the crust in the springform pan and smooth the top with a spatula.
6. 6.
   Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly golden.
7. 7.
   Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
8. 8.
   For the passion fruit sauce, combine the passion fruit pulp, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and let it cool.
9. 9.
   Once the cheesecake has chilled, remove it from the springform pan and drizzle the passion fruit sauce over the top.
10. 10.
    Slice and serve the Umugati Cheesecake, savoring the delightful blend of Burundian and creamy flavors.

Treat your ingredients with care...

• Burundian coffee — Use freshly ground Burundian coffee for the best flavor. If Burundian coffee is not available, you can substitute it with any other high-quality coffee.
• Passion fruit — Choose ripe passion fruits with wrinkled skin for the most flavorful sauce.

Tips & Tricks

• To achieve a smooth and creamy texture, make sure the cream cheese is softened before beating it.
• For a stronger coffee flavor, you can increase the amount of Burundian coffee used in the filling.
• If passion fruits are not available, you can substitute them with another tangy fruit like mango or pineapple for the sauce.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the filling and ensure the oven temperature is accurate.
• Serve the cheesecake chilled for the best taste and texture.

Serving advice

Serve each slice of Umugati Cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra touch of indulgence.

Presentation advice

Garnish the cheesecake with fresh passion fruit slices and a dusting of powdered sugar for an elegant and vibrant presentation.