Ocati

LOGINECUADOR
Facebook Instagram Linkedin
Menu

CHEESECAKE

GULUPA AND GINGER
For 6 to 8 people
INGREDIENTS
FOR THE BASE
  • 1 package of 240g sweet biscuits.
  • 80g unsalted butter, melted.
  • 1 teaspoon of powdered ginger.
FOR THE FILLING
  • 2 cups of cream cheese.
  • 1 cup of mascarpone cheese.
  • 1 cup of white sugar.
  • 2 eggs, beaten.
  • 1 cup of Ocati gulupa juice without seeds (about 5 gulupas).
  • 1 tablespoon peeled and grated fresh ginger.
TO SERVE
    • Gulupa Ocati to taste – the pulp
PREPARATION
    • Crush cookies in processor until grainy consistency; you should not completely pulverize them. Take the crushed cookies to a bowl and mix with the melted butter and ginger powder until you get a kind of crumbly paste.
    • Next, spread the paste on the base of a 23cm (9-inch-diameter) mold, pressing with your hands to form an even base.
    • Aside, beat the cream cheese with the mascarpone until smooth. Add the sugar and continue beating.
Add the eggs little by little without stopping beating and add the gulupa juice and grated ginger.
  • Pour the mixture into the mold over the biscuit base and bake for 30 to 40 minutes or until it is ready. Turn off the oven and let the cheesecake cool in the oven.
  • When it is cold, remove it from the oven and keep it in the fridge.
 

Tip

*The number of pallets varies according to the size of the mold to be used.
**Reserve at least 90 minutes in the freezer before consuming to guarantee the ideal texture.

Chef
Tansy Evans