Grease or line a 20 cm round cake pan with parchment paper.
Preheat oven at 325°F.
Crush the Maria cookies and mix in the melted butter.
Spread evenly over the base of the pan and refrigerate.
Beat the cream cheese until smooth. Add the whipped cream in until smooth.
Beat in the eggs, icing sugar, and vanilla extract.
Stir through Sabroso Naranjilla Pulp.
Pour over the cookie base in an even layer.
Tap on the counter a few times to release any air bubbles.
Bake for 50-60 minutes. The middle should still be slightly wobbly.
Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours or overnight.
While the cheesecake is chilling, make the naranjilla reduction.
Place Sabroso Naranjilla Chunks, sugar, flour, and water in a saucepan over medium heat and bring to boil.
Boil for 2 minutes, then remove from heat and refrigerate until serving.
Either top the cheesecake with the naranjilla reduction or serve on the side.
Ingredients
Directions
Grease or line a 20 cm round cake pan with parchment paper.
Preheat oven at 325°F.
Crush the Maria cookies and mix in the melted butter.
Spread evenly over the base of the pan and refrigerate.
Beat the cream cheese until smooth. Add the whipped cream in until smooth.
Beat in the eggs, icing sugar, and vanilla extract.
Stir through Sabroso Naranjilla Pulp.
Pour over the cookie base in an even layer.
Tap on the counter a few times to release any air bubbles.
Bake for 50-60 minutes. The middle should still be slightly wobbly.
Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours or overnight.
While the cheesecake is chilling, make the naranjilla reduction.
Place Sabroso Naranjilla Chunks, sugar, flour, and water in a saucepan over medium heat and bring to boil.
Boil for 2 minutes, then remove from heat and refrigerate until serving.
Either top the cheesecake with the naranjilla reduction or serve on the side.