Tuesday, October 12, 2010
We all crave just a tiny bit of decadence here and there… So here’s the cure. Açaí cheesecake combines the creaminess of homemade cheesecake with a hint of açaí. Its delish, easy to make (although make it on your weekend as it needs to bake for a long time), and sure to impress.
2 cups graham cracker crumbs
1 stick unsalted butter, melted
3 packages cream cheese, softened
1 cup sugar
1/2 cup sour cream
3 large eggs, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1 Sambazon Original Açaí Smoothie Pack, thawed in a bowl of water till liquid
Preheat oven to 350F, with rack in the center.
Stir graham crackers and butter. Press into 8-or9-inch springform pan. Bake 10 minutes or until golden, then let cool completely.
Reduce oven temperature to 200F.
Mix cream cheese and sugar into the bowl of an electric mixer using paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in eggs and egg yolk, 1 at a time, sour cream and then vanilla extract and mix till smooth. Pour over crust in pan.
Drop acai puree over filling in a random pattern. Using a skewer, swirl decoratively.
Bake for 2 hours 30 minutes. Turn off the oven; let cheesecake remain in oven another 1 hour. Remove cheesecake from oven. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered for at least 6 hours. Remove side of pan and transfer cake to a plate.