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
- 6 hr 35 min
- Preparation
- 30 min
- Cooking
- 1 hr 5 min
- Rest / waiting
- 5 hr
- Servings
- 10
- Difficulty
- Medium
- Cuisine
- Colombian-inspired dessert
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Crust
Filling
Topping
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
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.
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.
