Desserts with a twist!

May there be a special place in dessert heaven for the inventor of the cheesecake! Whoever thought of combining a crumbly, buttery graham crust with a generous layer of the creamy and tart deliciousness of cream cheese is a culinary genius in our books! Just think of all the possibilities that basic combination sprouted forth, blueberry cheesecake, chocolate cheesecake, Oreo cheesecake, you get the picture. All the rest of us had to do was add flavors we liked to customized it and create new versions.

Here at the hotel we’ve put our own spin on the cheesecake by infusing it with some distinctly tropical flavors: guyabano (soursop), avocado, and chesa (canistel). Our Executive Chefs are serious about getting the flavors right, so biting into one of our cheesecakes your taste buds immediately pick up on the strong fruity flavors delicately balanced with the cream cheese. It’s a delightful combination we can’t get enough of.

Below we share the recipe for no bake Chesa Cheesecake

Ingredients:

Crust

50 g crushed biscuit

20 g melted butter

Base

250 g cream cheese

100 g white sugar

150 g mashed chesa

250 ml whip crème

3 g unflavored gelatin

¼ cup water

Procedure:

1. Measure our and prepare all the ingredients.
2. In a mixing bowl, combine the crushed biscuit and melted butter for the cake crust. Press it on the bottom of a shallow dish or molder. Place this dish in the fridge or freezer to harden the crust.
3. Using an electric mixer, cream the cheese and sugar together, add the mashed chesa and whip crème and mix until well blended.
4. Bloom the gelatin according to the package instructions and then add it in to the cheese and chesa mixture.
5. Pour on top of your crust in your prepared molder then chill for another 30 minutes. Serve chilled.

 Variations: Replace the 150 g of mashed chesa with another mashed or pureed fruit or flavor of your liking to customize you cheesecake.