Cheesecake with tropical fruits and vanilla pudding

Name: Cheesecake with tropical fruits and vanilla pudding
Ingredients: For the base: 4 eggs; 150 g sugar; 150 ml milk; 120 g butter; 200 g flour; 1 baking powder; 2 teaspoons vanilla; a pinch of salt. For the cheese filling: 350 g cottage cheese; 2 eggs; 5 tablespoons sugar; 1 heaping tablespoon flour; 1 teaspoon vanilla; grated orange peel; 250 g tropical fruit from compote. Vanilla pudding: 300 ml milk; 2 tablespoons starch; 3 tablespoons sugar; 100 g butter (80% fat); 1 teaspoon vanilla; 2-3 tablespoons coconut.

Dessert - Cheesecake with tropical fruits and vanilla pudding by Augustina D. - Recipia

Cheesecake with tropical fruits and vanilla pudding Spring timidly makes its appearance, and with it, we have the opportunity to celebrate rebirth, the beauty of flowers, and the smiles that envelop our souls. What better way to welcome this season than with a delicious cake? I joyfully present to you the recipe for cheesecake with tropical fruits and vanilla pudding, a dessert that brings a touch of sunshine in every slice. Preparation time: - Preparation time: 30 minutes - Baking time: 40 minutes - Total time: 1 hour and 10 minutes - Number of servings: 12 Ingredients: For the base: - 4 large eggs - 150 g sugar - 150 ml milk - 120 g butter (at room temperature) - 200 g flour - 1 teaspoon baking powder - 2 teaspoons vanilla - A pinch of salt For the cheese filling: - 350 g cottage cheese (or ricotta for a smoother texture) - 2 large eggs - 5 tablespoons sugar - 1 tablespoon flour - 1 teaspoon vanilla - Zest of one orange - 250 g canned tropical fruits (pineapple, mango, kiwi) For the vanilla pudding: - 300 ml milk - 2 tablespoons cornstarch - 3 tablespoons sugar - 100 g butter (80% fat, at room temperature) - 1 teaspoon vanilla - 2-3 tablespoons coconut (for decoration) Preparation: Step 1: Preparing the base 1. In a large bowl, mix the butter with the sugar until you obtain a fluffy and light-colored cream. It is essential for the butter to be at room temperature for proper incorporation. 2. Add the egg yolks one by one, mixing constantly. Then, gradually incorporate the milk. 3. In another bowl, sift the flour together with the baking powder. Add the flour mixture to the butter composition, mixing gently. Finally, add the vanilla. 4. Beat the egg whites with a pinch of salt until they form peaks. Incorporate the egg whites into the yolk mixture using a spatula, with slow circular movements to keep the air in the egg whites. Step 2: Preparing the cheese filling 1. In a bowl, mix the cottage cheese with the eggs and sugar. Make sure the cheese is well crushed for an even texture. 2. Add the flour, vanilla, orange zest, and well-drained tropical fruits. Mix gently to avoid breaking the fruits. Step 3: Assembling the cake 1. Line a 22/24 cm baking tray with parchment paper. Pour a little more than half of the base mixture, leveling it with a spatula. 2. Add the cheese filling evenly over the entire surface, then cover with the remaining base mixture, leveling it again gently. 3. Place the tray in a preheated oven at 170-180 degrees Celsius. Bake the cake for about 30-40 minutes or until golden brown and well cooked. Perform the toothpick test: if it comes out clean, the cake is ready! Step 4: Preparing the vanilla pudding 1. In a saucepan, mix the milk with the sugar and cornstarch, using a whisk to homogenize everything. 2. Transfer the saucepan over medium heat and stir constantly until the mixture thickens, being careful not to let it stick. Once the pudding has reached the desired consistency, remove it from the heat. 3. Cover the pudding with plastic wrap to prevent a crust from forming and let it cool. After it has cooled, incorporate the vanilla and butter, mixing well. Step 5: Finalizing the cake 1. Once the cake has completely cooled, spread the vanilla pudding evenly over it. 2. Sprinkle coconut on top for a pleasant appearance and tropical aroma. 3. Leave the cake in the refrigerator for 2-3 hours to cool well and set. Serving: When you are ready to enjoy this delicacy, slice the cake and serve it with a smile. It is perfect for a spring dessert, alongside iced tea or fresh lemonade. Useful tips: - You can use fresh tropical fruits instead of canned, but make sure they are well drained. - If you want a more intense flavor, add a few drops of almond extract to the cheese filling. - The vanilla pudding can be replaced with chocolate cream for a more decadent version. Nutritional benefits: This cake contains protein from the cheese and eggs, while the tropical fruits provide essential vitamins. Although it is a dessert, consumed in moderation, it can be part of a balanced diet. Frequently asked questions: 1. Can I use another type of cheese? Yes, ricotta or mascarpone cheese are excellent alternatives for a smoother texture. 2. How can I adapt the recipe to be gluten-free? You can replace wheat flour with almond flour or rice flour. 3. How long can the cake be stored? Store the cake in the refrigerator, covered, for 3-4 days. Spring deserves to be celebrated, and this cheesecake with tropical fruits and vanilla pudding is the perfect choice to bring a smile to the faces of your loved ones. Enjoy every slice and bask in the sunshine that shines in your souls!

Cheesecake with tropical fruits and vanilla pudding

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