Soursop Cheesecake -

I am on a mission to incorporate tropical ingredients like soursop, mango, caimit, sugar apple and even mamey apple in a number of desserts we enjoy. Well, at least when they’re in season. So, how about some soursop in a cheesecake? Soursop Cheesecake is yet another very promising dessert treat. Everyone loves soursop; it is a favourite fruit to make ice cream, ice blocks, punches, sorbets and milk drinks here in Trinidad and Tobago. Internationally, soursop is known as a powerful cancer cure. However, today this milky, delicious pulp is going to be the main ingredient in a cheesecake. What a great way to fight cancer while enjoying yourselves 🙂

Everyone in my family just loves cheesecake. They especially prefer the refrigerator or no bake cheesecakes. These cheesecakes do not include eggs, but instead use gelatin (you can also substitute gelatin with agar agar). Cheesecakes made this way is also very simple to prepare and guaranteed to look and taste delicious. Plus, you don’t have to mess with a stove too much if you’re afraid of stoves lol!! 🙂

Also, all my cheesecake crusts are mostly made with digestive biscuits, butter, nutmeg and cinnamon. I have come to absolutely love that combination for the crust especially the taste of the nutmeg. (Psst: Look out for a cheesecake crust made with chocolate wafers in the near future).

Soursop Cheesecake Recipe

As I’ve said before, this cheesecake is very simple to prepare and you will have no mishaps – unless you don’t follow my instructions. So go ahead and make sure you have the necessary ingredients, including a ripe soursop fruit. In a few hours you will have a delicious dessert for you and your family. Try not to be greedy, after all there is something about this cheesecake that makes you want to have it all for yourself. No kidding! 🙂

Here is the recipe. Enjoy!

SOURSOP CHEESECAKE

Crust:
2 cups (500 ml) digestive biscuit crumbs
2 tbsp. sugar
1/4 cup butter, melted
1 tsp. cinnamon
1 tsp. nutmeg

Filling:
1 tbsp unflavoured gelatin
1/3 cup water
450 g softened cream cheese
1 cup soursop
1 cup sweetened condensed milk
1 1/2 tsp. vanilla
3/4 cup whipped cream

Crust:

Blend the biscuit until fine in a food processor. Mix in the sugar, cinnamon and nutmeg.

Melt the butter and pour 1/4 cup into the biscuit.

Combine the ingredients…

… then press into the bottom of a 9 inch or 23 cm baking pan or spring form pan.

Set aside. Chill until ready to use.

Filling:

Peel the soursop, remove the pulp and strain to capture 1 cup of pure pulp.

Note: Do not add water.

One cup of strained, undiluted soursop pulp.

Pour the gelatin in the water…

… then heat until gelatin has dissolved. Remove from the heat and leave to cool.

Note: I prefer to heat the gelatin in boiling water using the double boiler method.

Cream the cheese until smooth.

Stir in together the soursop…

the whipped cream…

and the condensed milk…

Mix well until smooth.

Pour in the gelatin. Mix well.

Pour into the shell and refrigerate for 4 hours.

Serve.

Print this recipe

This cheesecake hardly ever needs a topping. It is satisfying and simply delicious as it is. How do I know? Well, I experimented with some whipped cream on top and just found it too sweet, and it took away from the soursop taste.

Here now are a few points to eating this cheesecake.