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

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Lucuma Cheesecak

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 Cheesecak
Servings12
CourseDessert
CuisineAmerican

Equipment

  • Hand-held electric mixer
  • Large stainless steel bowl
  • Rubber spatula
  • 4-quart saucepot
  • Wooden spoon
  • Small bowl
  • Small whisk or fork
  • Plastic wrap

Ingredients

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

Instructions

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!

Nutrition

Nutrition Facts
Lucuma No-Bake Cheesecake with Cranberry Topping
Serving Size
 
1 slice
Amount per Serving
Calories
450
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8.2
g
51
%
Trans Fat
 
0
g
Cholesterol
 
38
mg
13
%
Sodium
 
324
mg
14
%
Carbohydrates
 
67.5
g
23
%
Fiber
 
1.2
g
5
%
Sugar
 
44.4
g
49
%
Protein
 
9
g
18
%
Vitamin A
 
600
IU
12
%
Vitamin C
 
16
mg
19
%
Calcium
 
120
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried and enjoyed this recipe?Mention @manuel.villacorta in your post or story!

More recipes just like this in Peruvian Power Foods.  Order on Amazon.

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