| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 777 | 63g | 38g | 64g |
| sugars | fibre | protein | salt |
| 39g | 2g | 6g | 0.4g |
One of my all-time favorite creations, and a recipe that firmly combines my West Coast upbringing and Indian heritage, is the exotic Soursop Cheesecake. This delectable dessert incorporates the fresh, slightly tangy taste of the soursop fruit, making it a unique twist on the classic cheesecake. Perhaps one of the things I love most about this recipe is how it embodies my culinary journey, merging my Gujarati roots with my love for fresh, Californian ingredients.
Fusion Of Flavors
The Soursop Cheesecake’s flavor profile is a fusion of the familiar and the exotic, providing a refreshing departure from traditional dessert varieties. Similar to other fruit-based desserts like a classic Key Lime Pie or a tropical Mango Sorbet, the marriage of sweet and slightly tangy flavors makes it an absolute crowd-pleaser. It’s a spectacular dessert to pair with a hearty meal, perhaps a spread of grilled seafood or a platter of savory tandoori kebabs.
Health Benefits Of Soursop
Beyond its enthralling flavor and fusion appeal, the Soursop Cheesecake also brings with it an array of health benefits. Soursop itself, also known as Graviola, is a powerhouse of nutrients. Its rich qualities aren’t mainstream in Western cuisine but are a staple in many Indian and Central American dishes. The creamy green fruit is packed with vitamin C, loaded with antioxidants, and shows promise in boosting immune health and reducing inflammation. Combined with the protein from the cream cheese and eggs, and healthy fats from the butter, this dish strikes a beautiful balance between indulgent and nourishing. Here’s a link to an insightful Healthline article on the numerous benefits of soursop.
My husband, Faisal, and our two sons just can’t get enough of this dessert. Its light, fruity freshness is something we all crave after a hearty meal, and it never fails to remind me of warm family gatherings spent around the dinner table. Through the Soursop Cheesecake recipe, my aim was to share a piece of my cultural heritage with my family and my readers, all while celebrating the local produce that California has to offer.
What You’ll Need
- 2 cups of Graham Cracker Crumbs
- 1 cup of Unsalted Butter, Melted
- 1 cup plus 2 tablespoons of Sugar, Divided
- 2 cups of Fresh Soursop Pulp
- One 8-ounce package of Cream Cheese, Softened
- 3 large Eggs
- 1 tablespoon of Lime Juice
- 1 teaspoon of Vanilla Extract
- 1/4 teaspoon of Salt
- 1 cup of Heavy Cream
- 2 tablespoons of Powdered Sugar
Method
Step One
Preheat your oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan and set it aside.
Step Two
In a medium bowl, combine the Graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside.
Step Three
In a blender or food processor, puree the fresh soursop pulp until smooth. Measure out 2 cups of the puree and set aside.
Step Four
In a large bowl, beat the softened cream cheese until it’s creamy and smooth. Gradually add 1 cup of sugar, beating until blended. Add the eggs, one at a time, beating well after each addition. Stir in the pureed soursop, lime juice, vanilla extract, and salt.
Step Five
Pour the filling mixture over the crust in the pan. Bake for 50-60 minutes, or until the center is set and the top appears dull. Remove from the oven and let it cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan.
Step Six
Whip the heavy cream with the powdered sugar until it forms soft peaks. Spread the whipped cream over the cooled cheesecake before serving. Enjoy your homemade soursop cheesecake!
