Cuban-Style Cheesecake

Ingredients

While the original New York-style cheesecake is known for its dense and rich texture, our Cuban-style cheesecake incorporates elements of Cuban cuisine. We infuse the cheesecake with tropical flavors such as coconut and lime, giving it a refreshing twist. Additionally, we use local ingredients commonly found in Cuban desserts to enhance the overall taste and authenticity. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (470ml) graham cracker crumbs 2 cups (470ml) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 packages (675g) cream cheese, softened 3 packages (675g) cream cheese, softened
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh lime juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Zest of 1 lime Zest of 1 lime
• Whipped cream and lime slices, for garnish Whipped cream and lime slices, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 19g)
• Carbohydrates: 36g (Sugar: 25g)
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
2. 2.
   In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. 3.
   In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Gradually add the coconut milk, lime juice, and vanilla extract, mixing well after each addition.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and lime zest until fully incorporated.
5. 5.
   Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
6. 6.
   Bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
7. 7.
   Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to allow it to set completely.
8. 8.
   Before serving, garnish with whipped cream and lime slices for a tropical touch.

Treat your ingredients with care...

• Cream cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Lime — Use fresh lime juice and zest for the best citrusy taste.
• Graham cracker crumbs — You can make your own crumbs by crushing graham crackers in a food processor or place them in a sealed bag and crush with a rolling pin.

Tips & Tricks

• For a tropical twist, you can add shredded coconut to the crust or sprinkle it on top of the cheesecake before baking.
• To prevent cracks on the surface of the cheesecake, place a pan of water on the bottom rack of the oven while baking.
• Allow the cheesecake to cool slowly by leaving it in the turned-off oven with the door slightly ajar for about an hour before transferring it to the refrigerator.
• Serve the cheesecake chilled for the best flavor and texture.
• You can drizzle a homemade fruit sauce, such as mango or guava, over each slice of cheesecake for an extra burst of Cuban flavor.

Serving advice

Serve each slice of Cuban-Style Cheesecake on a dessert plate. Garnish with a dollop of whipped cream and a slice of lime for an elegant presentation. This creamy and tangy dessert pairs perfectly with a cup of Cuban coffee or a refreshing glass of iced tropical fruit tea.

Presentation advice

To create an eye-catching presentation, dust the top of the cheesecake with powdered sugar before adding the whipped cream and lime slices. You can also decorate the plate with a drizzle of fruit sauce or a sprinkle of toasted coconut for an extra touch of Cuban flair.