Peruvian-Style Cheesecake

Recipe

Peruvian-Style Cheesecake

Andean Delight Cheesecake

4.7 out of 5

In the vibrant culinary landscape of Peruvian cuisine, we present a unique twist on the classic New York-style cheesecake. This Peruvian-style cheesecake combines the rich and creamy texture of the original with the exotic flavors of Peru. Get ready to indulge in a dessert that seamlessly blends traditional American comfort with the vibrant and diverse flavors of the Andes.

Jan Dec
Dessert› Cheese Dessert› New York-Style Cheesecake
Cuisine of the Americas› American cuisine
Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

20 minutes

Cooking time

60-70 minutes

Total time

5 hours (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free Peruvian cookies), Nut-free, Soy-free, Halal

Allergens

Dairy (cream cheese, butter, heavy cream, eggs)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

While the New York-style cheesecake is known for its simplicity and richness, the Peruvian-style cheesecake incorporates traditional Peruvian ingredients and flavors. This adaptation infuses the cheesecake with the essence of Peruvian cuisine, adding a touch of exoticism to the classic dessert. The crust is made with crushed Peruvian cookies, and the filling is flavored with lucuma, a popular Peruvian fruit known for its unique caramel-like taste. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 32g (Saturated Fat: 18g)
  • Carbohydrates: 36g (Sugars: 24g)
  • Protein: 8g
  • Fiber: 1g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a bowl, combine the crushed Peruvian cookies and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
  3. 3.
    In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  4. 4.
    Gradually add the heavy cream, eggs, vanilla extract, lucuma puree, and lime zest to the cream cheese mixture. Mix until well combined.
  5. 5.
    Pour the filling over the crust in the springform pan.
  6. 6.
    Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
  7. 7.
    Remove from the oven and let the cheesecake cool to room temperature.
  8. 8.
    Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

  • Peruvian cookies — Make sure to crush the cookies finely for a smooth crust.
  • Lucuma puree — If you can't find lucuma puree, you can make your own by blending ripe lucuma fruit with a little water until smooth.

Tips & Tricks

  • For a creamier texture, bring the cream cheese to room temperature before using.
  • To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
  • If you prefer a stronger lime flavor, add a squeeze of lime juice to the filling mixture.
  • Serve the cheesecake chilled for the best taste and texture.
  • Garnish with fresh slices of lucuma fruit or a dusting of powdered sugar before serving.

Serving advice

Slice the Peruvian-style cheesecake into wedges and serve on dessert plates. For an extra touch of Peruvian flair, drizzle each slice with a spoonful of dulce de leche or sprinkle with ground cinnamon.

Presentation advice

To enhance the presentation, place a small dollop of whipped cream on top of each slice and garnish with a fresh mint leaf. Serve the cheesecake on a decorative dessert plate or cake stand.

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