French Peruvian Cheesecake Tagine
A unique fusion of French and Peruvian flavors in a rich cheesecake, presented in a traditional Moroccan tagine dish.
Ingredients
- ●1 TagineTraditional Moroccan clay cooking vessel
- ●300g Dense CheeseA rich, creamy cheese for the cheesecake filling
- ●2 tbsp PeruvianPeruvian aji amarillo pepper puree for added flavor
- ●200g SugarGranulated sugar for the cheesecake
- ●4 EggsLarge eggs for the cheesecake
- ●100g All-purpose FlourFor the cheesecake crust
- ●50g Unsalted ButterFor the cheesecake crust
- ●1 tsp CinnamonGround cinnamon for added spice
- ●1 tsp Vanilla ExtractFor added flavor
- ●50g PecansChopped pecans for added texture
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the cheesecake crust by mixing the flour and butter in a bowl until crumbly. Press the mixture into the bottom of the tagine.
- 3
Bake the crust for 10 minutes.
- 4
In a separate bowl, beat the eggs and sugar until light and fluffy. Add the cheese, Peruvian aji amarillo pepper puree, cinnamon, and vanilla extract. Mix well.
- 5
Pour the cheesecake filling into the baked crust.
- 6
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 7
Remove the cheesecake from the oven and let it cool for 10 minutes.
- 8
Top the cheesecake with chopped pecans and serve warm.
- 9
Garnish with a sprinkle of cinnamon and a drizzle of honey, if desired.