Peruvian Lucuma Cheesecake with Quinoa Crust – Gluten-Free Heaven

Allergens

Dairy, Eggs

Ingredients

• 1 ½ cups gluten
• free quinoa flour
• ¼ cup granulated sugar
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 (8 oz) package cream cheese, softened
• ¾ cup canned lucuma puree
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and set aside.
2. In a medium bowl, mix the quinoa flour, ¼ cup sugar, and a pinch of salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend the mixture until it forms coarse crumbs. Press this mixture into the bottom of the prepared pan.
3. In a large bowl, beat together the softened cream cheese, ¾ cup sugar, lucuma puree, eggs, vanilla extract, cinnamon, and a pinch of salt until smooth. Pour the lucuma filling over the quinoa crust in the pan.
4. Bake for 35 40 minutes or until the center is just set and the edges are slightly golden. Remove from the oven and let it cool on a wire rack before refrigerating for at least 4 hours, preferably overnight.
5. Before serving, run a knife around the edge of the cheesecake and release the springform pan. Slice into 6 even portions and serve chilled.

Chef’s Insight

Lucuma is a fruit native to Peru, known for its sweet and nutty flavor profile, making it perfect for desserts.

Notes

Make sure to use gluten-free quinoa flour for this recipe.