I love cheesecake, it is one of my favorite desserts. I usually prepare cheesecakes with Polish ingredients, but I thought it would be worth making a cheesecake with a very popular fruit in the Philippines. So I went back to the roots and thanks to that I created a jackfruit cheesecake, which is really great, I didn’t expect such a brilliant effect myself 🙂

Ingredients:

For the Crust:

1 cup ground crackers, I used petit beurre
½ cup melted butter
1 tablespoon of granulated sugar

For the filling:

1 kg cottage cheese in a bucket
250 g mascarpone
1 ½ cup (300 g) granulated sugar
2 tablespoons vanilla sugar
3 tablespoons sour cream 12%
200 ml cream 36 %
5 large eggs
2 tablespoons flour

For the jackfruit topping:

70 g sugar
1 can (565 g) yellow jackfruit (you can also use fresh)
2 tablespoons fresh lemon juice
½ cup of water
sliced jackfruit for garnish (optional)

Procedure:

For the crust, mix all the ingredients together. The mixture should look like wet sand and hold together. Transfer into a 23cm round baking tin lined with baking paper. Spread evenly and press into the bottom using a spoon. Bake the crust at 180ºC for 10 minutes. Remove from the oven and let it cool. Now, combine all the filling ingredients into a bowl. Mix at a medium-high speed until well combined. Pour the filling over the crust and bake for 15 minutes. Reduce the heat for 120ºC and bake for another 1.5 hours. After this time, open the oven a little and leave the cheesecake inside for about half an hour. Remove from the oven and allow to cool. For the jackfruit toppings, Place the jackfruit with the syrup, sugar and lemon juice and water into the saucepan. Stir then bring to a simmer for 7 minutes over a medium heat or until the jackfruit has softened. Once softened, remove the saucepan from the stove and allow to cool. Place the cooked jackfruit into a food processor and process until pureed (Remember to separate some for the toppings and slice) . Spoon the pureed jackfruit to the cheesecake, spreading it out into a smooth, even layer. Garnish with some cream and sliced jackfruit. Refrigerate for 2-4 hours. Slice and serve 🙂

Enjoy!