| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 34g | 19g | 44g |
| sugars | fibre | protein | salt |
| 30g | 2g | 7g | 0.33g |
Let me introduce you to one of my all-time favorite fruit-centric delicacies, the Chico Fruit Cheesecake. Hailed from my diverse culinary playground, New York City, this recipe brings together the unique taste and texture of Chico fruits with the creaminess of cheesecake. I’ve found that it perfectly captures the harmonious blend of diverse flavors much like the Big Apple itself.
An Ode to Diversity
As a New Yorker with a multicultural palate, I’ve developed an appreciation for something a little different, a little unexpected. This Chico Fruit Cheesecake is undeniably reminiscent of two well-loved classics–cheesecake and fruit tart; but with a twist. Drawing inspiration from my eclectic stage acting background, where every role is a new adventure, this recipe also ventures into the unfamiliar by incorporating the rich, sweet, and malty touch of Chico fruit (Sapodilla).
Creating a Healthier Dessert
Aside from the pleasure of tasting and combining unique flavors, one of the things that draws me to this recipe is the health benefits that it brings. Sure, there’s the sumptuous cream cheese, however, the highlight of the dish–Chico fruit–is high in dietary fiber, vitamin C, and minerals like potassium and iron. Additionally, cream cheese, in moderation, is a source of vitamin A and calcium. I need not emphasize the well-documented benefits of these nutrients to overall health and wellbeing. All these allow this recipe to make its mark in the intersection between wholesome and indulgent.
Perfect Pairings
This Chico Fruit Cheesecake, with its balance of sweet fruit and rich cream, is delectable enough to hold its own. However, it can truly shine when paired with the right dishes. I find it goes great with a cup of #black coffee for an afternoon snack, or coupled with a lighter, fresh dessert wine after dinner. For something a bit more adventurous, try pairing it with a glass of Prosecco to balance the sweetness with some bubbles and high acidity.
It’s my hope that this recipe has brought to life not only a treat for your taste buds but also a celebration of diversity, a slice of New York, right in your kitchen. Let the Chico Fruit Cheesecake be a testament to the joy of culinary exploration and a reminder that food has the unique ability to tell a story, to bring a piece of the world to your table.
What You’ll Need
- 2 cups crushed graham crackers
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 4 Chico fruits (sapodilla), peeled and diced
- 1/2 cup granulated sugar (for chico fruit syrup)
- 1/2 cup water (for chico fruit syrup)
Method
Step One
First, preheat your oven to 325 degrees Fahrenheit. Then, take a large bowl and mix the 2 cups of crushed graham crackers, 1/2 cup of melted unsalted butter and 1/4 cup of granulated sugar. After mixing the ingredients together, press the mixture into the bottom of a 9-inch springform pan to form the cake’s crust.
Step Two
In another large bowl, beat the 16 ounces of softened cream cheese until it becomes smooth. Gradually, add in the 1/2 cup of granulated sugar, and continue beating the mixture until it is well combined. Add the 2 large eggs, one at a time, beating the mixture after each addition. Stir in the 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice.
Step Three
Slowly pour in the 1 cup of heavy cream into the cream cheese mixture, while continuously stirring to make the cheese filling. Once it is thoroughly mixed, pour this filling on top of the crust in the springform pan. Carefully place the pan into the preheated oven and bake it for about 1 hour, until the center is set and the top is lightly browned.
Step Four
While the cheesecake is baking in the oven, prepare the chico fruit syrup. Combine the diced chico fruits, 1/2 cup of granulated sugar and 1/2 cup of water in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer until the fruits are soft and the mixture has thickened into a syrup.
Step Five
After the cheesecake is done baking, let it cool completely. Once cooled, pour the chico fruit syrup over the cheesecake. You can place it in the refrigerator for a few hours, best overnight, to let it set properly.
Step Six
When ready to serve, release the cheesecake from the springform pan and cut it into slices. The Chico Fruit Cheesecake is now ready to enjoy!
