Easy Ackee Cheesecake
This luxurious ackee cheesecake comes together in a snap. Made in the blender, baked in silicone molds and placed atop buttery toasted sesame and orange sables. It's a unique treat
Ingredients
- 1 pack (8oz/227g) Cream cheese
- 150 g Ackee parboiled or canned
- 70 g (about 1/3 cup) Sugar, granulated
- 1 egg
- Splash Vanilla Extract
- Splash Lemon Juice optional
Instructions
- Preheat oven to 300F
- Place silicone mold on a rimmed baking tray (or in a rectangular baking dish large enough to fit the mold and still have space around it.
- Combine all ingredients except the egg in blender and process till smooth. Stop and scrape sides of blender with a rubber spatula if necessary.
- Add the egg and process briefly.
- Pour the batter into the mold*
- Place the tray into the oven and pour water onto the tray or baking dish until it comes up half way the sides of the mold.
- Bake cheesecakes for 30 to 40 minute till just set, they should still be a bit wobbly.
- Turn off the oven and prop a wooden spoon to keep the door slightly ajar.
- Let the cheesecakes cool completely in the oven then remove to the fridge.
- Once chilled, freeze cheesecakes to ease with de-molding.
- Serve cheesecakes on cookie/bar/cake base of your preference with whichever toppings you choose.
Notes
Notes:
*I like to pour the batter into a large piping bag then pipe it into the mold. It's a habit from working in pastry kitchens and I find that I have better control that way. If this is too finicky for you, do what works best for you.
