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Easy Ackee Cheesecake
This luxurious ackee cheesecake comes together in a snap. Made in the blender, baked in silicone molds and placed atop buttery toasted sesame and orange sables. It's a unique treat
Prep Time 5 minutes
Cook Time 40 minutes
Chilling 4 hours
Total Time 45 minutes
Servings 6 cheesecakes
Calories 226 kcal
Ingredients
- 1 pack (8oz/227g) Cream cheese
- 150 g Ackee parboiled or canned
- 70 g (about 1/3 cup) Sugar, granulated
- 1 egg
- Splash Vanilla Extract
- Splash Lemon Juice optional
Instructions
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Preheat oven to 300F
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Place silicone mold on a rimmed baking tray (or in a rectangular baking dish large enough to fit the mold and still have space around it.
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Combine all ingredients except the egg in blender and process till smooth. Stop and scrape sides of blender with a rubber spatula if necessary.
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Add the egg and process briefly.
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Pour the batter into the mold*
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Place the tray into the oven and pour water onto the tray or baking dish until it comes up half way the sides of the mold.
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Bake cheesecakes for 30 to 40 minute till just set, they should still be a bit wobbly.
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Turn off the oven and prop a wooden spoon to keep the door slightly ajar.
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Let the cheesecakes cool completely in the oven then remove to the fridge.
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Once chilled, freeze cheesecakes to ease with de-molding.
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Serve cheesecakes on cookie/bar/cake base of your preference with whichever toppings you choose.
Recipe Notes
Notes:
*I like to pour the batter into a large piping bag then pipe it into the mold. It's a habit from working in pastry kitchens and I find that I have better control that way. If this is too finicky for you, do what works best for you.
