Cheesecake with tropical fruits and vanilla pudding

Cheesecake with tropical fruits and vanilla pudding

Discover a delicious and refined recipe, perfect for any special occasion or simply to indulge your family and friends. This cheesecake with tropical fruits and vanilla pudding is a unique combination of textures and flavors that invites serving and brings a touch of sunshine to your table. The total preparation time is about 2 hours, and this recipe will provide you with 10 generous servings. Let’s get started!

Nutritional information (per serving):
- Calories: approximately 320 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 30 g

Necessary ingredients:

*For the crust:*
- 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 extract
- A pinch of salt

*For the cheese filling:*
- 350 g cottage cheese
- 2 large eggs
- 5 tablespoons sugar
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- Zest of one orange
- 250 g canned tropical fruits (make sure they are well drained)

*For the vanilla pudding:*
- 300 ml milk
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 100 g butter (at room temperature)
- 1 teaspoon vanilla extract
- 2-3 tablespoons coconut (for decoration)

Preparation time:
- Preparation time: 30 minutes
- Baking time: 30-40 minutes
- Cooling time: 2-3 hours

Step by step:

1. Preparing the crust:
- Start by preheating the oven to 170-180°C. Prepare a baking pan (22/24 cm) by lining it with parchment paper. This will help the cake release easily after baking.
- In a large bowl, mix the butter at room temperature with the sugar until you get a fluffy and light-colored mixture. It is important to take your time with this step, as the air incorporated into the butter will give a light texture to the crust.
- Add the egg yolks one at a time, mixing well after each. Then, pour in the milk and continue mixing.
- Sift the flour together with the baking powder and gradually add them to the obtained mixture. Finally, add the vanilla extract for an extra flavor.
- Beat the egg whites with a pinch of salt until they form a firm foam. This is a crucial step for achieving a fluffy crust. Gently fold the egg whites into the egg yolk mixture using a spatula, using slow and delicate movements to avoid losing air from the egg whites.

2. Preparing the cheese filling:
- In a separate bowl, mix the cottage cheese with the eggs and sugar. Make sure the cheese is well mashed to avoid lumps.
- Add the flour, vanilla extract, orange zest, and well-drained tropical fruits. Mix everything until you get a homogeneous mixture.

3. Assembling the cheesecake:
- Pour a little more than half of the crust mixture into the prepared pan and level it with a spatula.
- Add the cheese filling over the entire surface, spreading it evenly.
- Cover with the remaining crust mixture, leveling it again.

4. Baking:
- Place the pan in the preheated oven and let the cheesecake bake for 30-40 minutes. Check the cheesecake after 30 minutes with a simple test: insert a toothpick in the center; if it comes out clean, then the cheesecake is ready.
- Once baked, remove the cheesecake from the oven and let it cool in the pan.

5. Preparing the vanilla pudding:
- In a saucepan, mix the milk with the sugar and cornstarch. Use a whisk to ensure the cornstarch dissolves completely.
- Place the saucepan over medium heat and stir constantly until the mixture thickens like pudding. This is the key to achieving a smooth and creamy pudding.
- Once thickened, remove the pudding from the heat, cover it with plastic wrap, and let it cool.
- After cooling, fold in the vanilla extract and butter, mixing well to obtain a homogeneous cream.

6. Finishing the cheesecake:
- When the crust and filling are completely cooled, spread the vanilla pudding over the entire surface of the cheesecake.
- Sprinkle coconut on top for a decorative look and additional flavor.

7. Final cooling:
- Refrigerate the cheesecake for 2-3 hours before serving. This step is essential to allow the flavors to combine and to achieve a perfect texture.

Chef's tip:
If you want to add a touch of originality, you can add a few slices of fresh kiwi or mango on top of the vanilla pudding before cooling it. You can also experiment with different tropical fruits, such as pineapple or papaya, to customize your cheesecake.

Frequently asked questions:
- Can I use a different type of cheese than cottage cheese?
Of course! You can use ricotta or mascarpone cheese for a creamier texture.

- How can I make the cheesecake less sweet?
You can reduce the amount of sugar in the filling or opt for fresh fruits instead of canned ones, which are less sweet.

- What drinks pair best with this cheesecake?
A cup of fruit tea or fresh lemonade will perfectly complement the combination of cheese and tropical fruits.

Serving suggestion:
Serve the cheesecake with a red fruit sauce or vanilla ice cream for a delicious contrast of textures and flavors.

Now that you have all the necessary details, all that’s left is to get cooking! This cheesecake with tropical fruits and vanilla pudding will surely become a staple recipe in your culinary repertoire. Enjoy!

 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 tablespoon flour, 1 teaspoon vanilla, grated orange zest, 250 g tropical fruits 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.