Desserts
Baked agraz cheesecake with homemade berry topping
Creamy baked cheesecake with dark Andean agraz berries in the filling and topping, biscuit crust and a thorough chill. Ten slices.
- Total time
- 395 min
- Servings
- 10
- Difficulty
- Medium
- Cuisine
- Colombian-inspired dessert
Ingredients
Crust
Filling
Topping
Method
Mix the crust
Crush 200 g biscuits into fine crumbs and mix with 100 g melted butter until it resembles damp sand.
Press and chill
Line the base of a 20 cm springform pan. Press the crumbs into an even layer and chill while making the filling. Preheat the oven to 160 °C.
Make the filling
Beat 500 g cream cheese with 200 g sugar until smooth. Add three eggs one at a time at low speed, then vanilla; avoid incorporating too much air.
Fold in the agraz
Wash and dry 250 g agraz if fresh. Gently fold into the filling with a spatula without crushing the berries.
Pour and bake
Pour over the chilled crust and level. Bake at 160 °C for about 55 minutes until edges are set and the centre still wobbles slightly.
Cool and chill
Cool on a rack for about 1 hour, then refrigerate at least 4 hours, covered once cold. Chilling sets the slices.
Cook the topping
Simmer the remaining 250 g agraz with 50 g sugar and 15 ml lemon juice over medium-low heat for 10 minutes until thickened. Cool completely.
Top and slice
Unmold the cold cake, spread over the cold topping and cut into ten slices with a clean knife. Keep refrigerated until serving.
The step photos are illustrative.
Notes
Tips
Agraz is a dark, tart Andean berry; it is not automatically interchangeable with red cranberry. Contains wheat, milk and eggs depending on biscuits. Refrigerate covered for up to 3 days.
Nutrition facts
1/10 cake
- Protein
- 6.7 g
- Carbohydrates
- 48.4 g
- Fat
- 29.7 g
Estimate per one tenth of a cake using 200 g biscuits, 100 g butter, 500 g cream cheese, 250 g sugar, 500 g agraz and 150 g edible egg. Brands and fruit variety alter values.
Reference source: USDA FoodData Central; perfiles genéricos de galleta, mantequilla, queso crema, huevo, azúcar y fruta ácida
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Creamy baked cheesecake with dark Andean agraz berries in the filling and topping, biscuit crust and a thorough chill. Ten slices.
Frequently asked questions
How do I know it is baked?
The edges are set while the centre wobbles gently; it firms during cooling and chilling.
Can I use frozen agraz?
Yes. Add frozen berries directly to the topping; dry those used in the filling. The sauce may need a few extra minutes.
Why does it crack?
Overbeating adds air and overbaking dries the top. Mix slowly and remove while the centre still moves.
