| Prep: 20 mins | Cook: 70 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 750 | 50g | 30g | 60g |
| sugars | fibre | protein | salt |
| 30g | 2g | 12g | 1g |
There’s something comforting and unique about a plate of Jabuticaba Cheesecake. Every mouthful is a dance of rich cream cheese, crusty graham cracker bottom, touched with a refreshing jabuticaba berry note. The memory of a tropical moonlit evening in Miami gently unfurls with each bite, resounding in their resonance of the local flavors.
Jabuticaba Cheesecake: A Slice of Tropical Heaven
While I revel in celebrating my Cuban and Spanish heritage through my cuisine, my world has not been explored in its entirety until I discovered the exquisite flavor of jabuticaba berries in a local market. It’s said that jabuticaba, a native fruit from Brazil, is loaded with manganese, offering surprising health benefits like metabolism regulation and bone health support.
This cheerful fusion of my traditional touch of cheesecake with this South American gem inspired me to create the Jabuticaba Cheesecake. It’s a dessert that would stand out in any Spanish tapas spread and adds a tropical touch to Miami’s lively food scene.
Familiar Comfort with an Exotic Touch
If you’ve fallen in love with the New York style cheesecake or have found solace in the fruity rush of a classic Blueberry cheesecake, this recipe taps into those much-loved classics with an unmistakable tropical flair.
The crumbly base of graham crackers flaunts familiarity, while the rich cream cheese offers comforting decadence. Vanilla invites the comfort of the known. Yet, just as you settle into nostalgia’s cradle, you’re pleasantly roused by the sharp and fruity jabuticaba berries.
Wipe away the richness between bites with a refreshing Mojito. Their minty coolness is the perfect palate cleanser to invite the next taste adventure.
Dancing is at the core of my life, in my cuisine and in my lane as a dance teacher. Like the dance forms that start with the familiar yet embrace the novel – here’s to the dance of flavors in the Jabuticaba Cheesecake!
What You’ll Need
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 3 packs (8 oz. each) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 and 1/2 cups fresh jabuticaba berries
- 1 tablespoon lemon juice
- 1/2 cup water
- 2 tablespoons cornstarch
- 1/2 cup heavy cream, for whipping
Method
Step One
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and half cup of granulated sugar. Mix well and press firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and set aside.
Step Two
In a large mixing bowl, combine the softened cream cheese, remaining half cup of granulated sugar, and vanilla extract. Beat until smooth and creamy. Add in the eggs, one at a time, beating well after each addition. Pour the cream cheese mixture into the prepared crust in the springform pan. Smooth the top with a spatula.
Step Three
Bake in the preheated oven for around 50 minutes, or until the center is set and the top is lightly browned. Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack.
Step Four
While the cheesecake is cooling, prepare the jabuticaba topping. In a saucepan, combine the jabuticaba berries, lemon juice, and water. Cook over medium heat until the berries start to burst and release their juices. Lower the heat and continue to cook until the mixture thickens slightly. Stir in the cornstarch, and continue to cook until the mixture becomes thick and glossy.
Step Five
Spoon the jabuticaba topping over the cooled cheesecake, spreading evenly. Place the cheesecake in the refrigerator and chill for at least 4 hours, or overnight for best results.
Step Six
When ready to serve, whip the heavy cream until soft peaks form. Serve each slice of cheesecake with a dollop of whipped cream on top. Enjoy your homemade Jabuticaba Cheesecake!
