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.