This holiday season, I am starting a new tradition that I’m sure everyone will love. We are all fond of pumpkin pies and apple tarts but for some reason, chocolate is left out of the holiday equation. Made with an almond meal crust that can easily be changed to a graham cracker crust, this chocolate cheesecake will be a welcome addition to the celebratory dessert table for the upcoming holidays.
The uniqueness of this decadence doesn’t stop there. It’s called cheesecake for a reason so we incorporated creamy Cacique® Ranchero® Queso Fresco into the cream cheese mixture to balance out the sweetness of the dish. With double the chocolate and creamy texture, a coffee liqueur crema made with Cacique® Crema Mexicana completes every bite of this indulgence.
Cacique® Crema Mexicana is a neutral cream that can be customized to your liking. It can be blend-ed with a sweetener to give your dessert a final touch. Or mixed in with avocado or your favorite salsa to take your dish to the next level, Crema Mexicana is the perfect accompaniment to any traditional or modern take of your favorite dish.
Bake one up this holiday season and add that chocolate element to your holiday dinner feast. Be-cause, as they say, “Chocolate is always the answer.”
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- Nonstick cooking spray
- 1 1/2 cups ground almond meal
- 3 tablespoons unsalted butter, melted
- 2 tablespoon granulated sugar
- 3 packages (8 ounces each) 1 cream cheese, at room temperature
- 1/2 cup Cacique® Ranchero® Queso Fresco
- 3/4 cup granulated sugar
- 2 cups Cacique® Crema Mexicana, divided
- 1/4 cup unsweetened cocoa powder
- 1 (9.7-ounce) bar 70% bittersweet chocolate, melted in a bain marie
- 3 large eggs, at room temperature
- 1/4 cup brown sugar
- 1/4 cup coffee liqueur
- coffee beans for garnish
HOW TO MAKE IT
- Preheat oven to 400° F. Spray a 10.5-inch springform pan with nonstick cooking spray.
- Mix together almond meal, butter and sugar. Press crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Decrease oven temperature to 325° F.
- Beat cream cheese, queso fresco and sugar in large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy. Beat in 1/2 cup Cacique® Crema Mexicana, cocoa powder and melted chocolate on low speed to incorporate. Add eggs one at a time, beating well after each addition. Pour into crust.
- Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 6 hours before serving.
- Place remaining 1 1/2 cups of Crema Mexicana in a medium bowl. Whisk in brown sugar and coffee liqueur until well combined. Serve cheesecake, drizzle with coffee liqueur crema and garnish with coffee beans. Omit coffee liqueur for a kid-friendly cream sauce version.