Peruvian Power Foods: Superfood Lucuma No-Bake Cheesecake with Cranberry Topping

Do you need an excuse to eat cheesecake? I can give you three! First, this cheesecake can be made in a snap! With a minimal ingredient list and zero baking time, this recipe can be prepared just hours before your big event. Second, this luscious dessert is made with Neufchatel cheese, which contains 1/3 less fat than its cream cheese counterpart, making this a lower fat cheesecake alternative. Third, and most importantly, this recipe calls for the Peruvian superfood, Lucuma.

Lucuma has impressive anti-inflammatory effects on skin and its fatty acids promote tissue regeneration for anti-aging. Lucuma has a very low glycemic index of 25, making it a safe sweetener for diabetes maintenance. Besides adding sweetness, lucuma is a gluten-free antioxidant complete with fiber, carbohydrates, vitamins and minerals.
If that isn’t enough, this amazing fruit also acts as a weight loss aid, due to its low-glycemic index.

Lucuma No-Bake Cheesecake with Cranberry Topping

Serves 12

Ingredients:

-for the cheesecake:

1 graham cracker crust (made without hydrogenated oils)

2 8-oz. packages Neufchatel Cheese

1 14-oz. can sweetened condensed milk

1 teaspoon vanilla extract

1 cup lucuma powder

-for the cranberry topping:

1 cup water

¾ cup granulated sugar

½ tsp zest and juice of 1 orange

1 tsp vanilla

½ lb whole cranberries (fresh or frozen)

2 Tbsp. cornstarch + ¼ cup extra water

Equipment:

Hand-held electric mixer

Large stainless steel bowl

Rubber spatula

4-quart saucepot

Wooden spoon

Small bowl

Small whisk or fork

Plastic wrap

Directions:

-for the cheesecake:

Place cheese, sweetened condensed milk and vanilla in a large stainless steel bowl. Using an electric mixer set on medium-high speed, beat the mixture until smooth.

Add lucuma powder ¼ cup at a time, incorporating completely before adding the next ¼ cup. Scrape down the sides of the bowl with a rubber spatula as necessary.

Scrape filling into the graham cracker crust and spread to form a smooth, even layer.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.

-for the cranberry topping:

Place water, sugar, orange zest and juice, and vanilla in a 4-quart saucepot. Stir with a wooden spoon to combine.

Bring to a boil over medium high heat, and let cook for 5 minutes before adding the cranberries.

Once you have added the cranberries to the pot, reduce heat to a simmer and cook for 5 minutes, stirring often. Meanwhile, combine cornstarch with cold water in a small bowl and whisk to combine. At the end of 5 minutes, quickly stir in the cornstarch mixture and cook until sauce has thickened, about 2 minutes.

Immediately transfer sauce to a glass bowl and cover the surface with a piece of plastic wrap. Refrigerate until completely cool.

Serve each slice of cheesecake with a large dollop of cranberry sauce placed over the top!