Redlands Mamey Cheesecake

 

Dessert

Redlands Mamey Cheesecake

For a topping, use soft-whipped cream mixed sour cream or sour cream sweetened with sugar. Add a dollop to each piece of this dessert; then sprinkle with cinnamon. Mamey sapote puree is available in the frozen-food case at South Florida supermarkets.

Crust:

7 ounces whole almonds with skins on, toasted

1/2 cup sugar

3 tablespoons melted butter

Filling:

1/2 cup flour

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 pound 2 ounces cream cheese, at room temperature

3/4 cup sugar

11/2 sticks unsalted butter, at room temperature

3 eggs, at room temperature

1/2 pound mamey sapote puree

To make crust, process the almonds and sugar in a food processor until the nuts are a fine consistency.

Drizzle melted butter into the almond mixture through the feed tube while the food processor is running and continue processing until the mixture comes together and holds its shape.

Press to cover the bottom and a little up the sides of a 9-by-13-inch baking pan; set aside.

Heat the oven to 320 degrees

To make filling, sift the flour with the cinnamon, ginger, nutmeg and cloves; set aside.

With an electric mixer on medium speed, beat the cream cheese and sugar until smooth.

Scrape the sides of the mixing bowl and add the butter; beat until smooth. Scrape bowl again and add the flour mixture. Mix and scrape to ensure mixture has no lumps of flour

Place all the eggs in another bowl, and beat to combine. Add half the eggs to the cheese mixture, and beat to combine. Scrape the bowl down, and mix in the remaining eggs. Add mamey sapote puree and mix to combine. Pour into prepared crust and spread evenly.

Bake about 40 minutes, or until filling slightly rises. Let cool completely before cutting into squares. Makes 15 to 20 servings.

Per serving (based on 20): 307 calories (66 percent calories from fat), 23 g fat (11 g saturated, 7.8 g monounsaturated), 79 mg cholesterol, 5.2 g protein, 22 g carbohydrate, 1.7 g fiber, 110 mg sodium.

Source: Adapted from assistant pastry chef Samantha Frei, Essensia Restaurant, The Palms Hotel & Spa, Miami Beach.

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