Thursday, August 18, 2016

Roasted Vanilla Amaranth Seed Cheesecake (Mexican Cheesecake)

Roasted Vanilla Amaranth Seed Cheesecake (Mexican Cheesecake)

So, the current wife invited a couple for dinner -long time friends she claims- and it just happens that one of the guests to come is celiac (for real), so the menu had to be 100% gluten free. I had some days to think about it and I decided to cook some appetizer -which I can't remember-, then Plantain stuffed chiles rellenos with Mexican rice and...I went all food designer and created my very first Mexican Cheesecake. I replaced the Graham crackers with Roasted Amaranth seeds (that are vanilla flavored and that I bought in Mexico in our last trip) for the crust and I incorporated them into the actual cheesecake. I served the cheesecake with my world famous (yeah right) Tequila drunken cherries and...success.

The couple had never tried plantain, so that was great (and if they didn't like it then they deserve an Oscar for best Guest Performance of the Night) and the dessert was the jewel on the crown. Once they had annihilated the food supply, they left. All we had left was the memory of a great dinner and good company and...my ever disappearing memory of the recipe adaptation.  As Summer is here I am overwhelmed by heat and garden duties, so just because today it is MEGA warm I am indoors and decided to write down the recipe and share. I do this while I am creating (wow...now I "create") a C-52 Cake for this incredibly smart and pleasant ex-pupil who is coming for a coffee later on today. The house smells great...if this C-52 cake works... I'll post and if it doesn't...well...tough.

So, here it is. My own recipe of a cheesecake, which I called Mexican because I relate Amaranth seeds with the Country that claims that I born in and because Alegrias are one of my favorite street treats in Mexico. If you are celiac, gluten free or just plain weird...this is for you. You will love it.

Roasted Vanilla Amaranth Seed Cheesecake (Mexican Cheesecake) 

Cooking Time: 45 Minutes   Makes 12 servings

Ingredients 

1 Cup of Vanilla Roasted Amaranth Seeds*

1/3 Cup plus 3/4 Cup Caster Sugar, separated


6 Tbsp Butter, melted

3  (225 g ea.) Packages of Cream 
Cheese, softened and room temperature

100 g Sour Cream

1 Tbsp Cornstarch 

3 Large eggs, room temperature

2 Tbsp Vanilla extract

1/4 Roasted Vanilla Amaranth Seeds




Cooking Instructions 

  1. In a medium size bowl combine the roasted vanilla amaranth seeds* with 1/3 of the granulated sugar and the melted butter until fully incorporated.

2. Cover the bottom of a 9” springform pan with parchment paper and butter the sides.

3. Pour the amaranth mix into the pan and distribute evenly only on the bottom, not the sides, and press firmly so we get a compact base for the cake. Reserve 

4. In the bottom of the oven -or the bottom rack- place a shallow baking pan with boiling water and turn on the oven to 300 ̊F. The rack for the cheese cake will be in the middle. 

5. In a mixer combine the cheese and the sour cream with the rest of the sugar until combined, then add, one by one, the eggs and keep mixing until incorporated (you will get a semi-liquid mix...don’t panic, that is what we are looking for). 

6. Add the vanilla and the cornstarch and mix a bit more until incorporated. 

7. Finally fold the 1/4 Cup of the Roasted Vanilla Amaranth Seeds and pour the mix into the prepared pan. 

8. Place the pan into the oven (middle rack), which will be a bit steamy. Allow it to cook between 20 to 30 minutes, but it might take longer (if so, verify every 5 minutes). 

9. You know that the cheesecake is ready when the outer ring is firm but the center jiggles like undone jello -you feel that is not going to happen…too liquid, but that is what we want).

10. Turn off the oven, remove the water bath and run a thin knife around the edges so when the time comes it won’t crack. Then remove the cake and allow it to cool in a semi-warm spot in the kitchen -as cooling it fast will create cracks-. This is a two hour wait. Do not unmold!!!

11. Once is cool enough, unmold and put it in the fridge for at least 3 hours.

12. Enjoy!

Here is the most important parts: 

-We know that the cheese cake is ready when we shake the pan -lightly- and we see the center part wobble but the sides not. It is shinny on the top. If it does not wobble...you over cooked the cake (still is good but not fantastic) and if you take it out when is not ready...you will have a mess. Keep an eye on the “wooblyness of 
the cake” 
-When ready, remove and place the cake in a cooling rack for 2 hours without opening the mold. 

* Roasted Vanilla Amaranth Seeds are available in Mexican Specialty Stores, Organic Food Stores or on the internet (Amazon). Just make sure that they are actually amaranth and no artificial additives whatsoever.