Stracciatella Maqui Cheesecake Recipe

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Delight in Decadence: Stracciatella Maqui Cheesecake Recipe

Indulge in a symphony of flavors with our exquisite Stracciatella Maqui Cheesecake recipe. This delightful dessert combines the velvety smoothness of cheesecake with the vibrant hues and antioxidant-rich goodness of maqui berries. With layers of creamy cheesecake filling infused with delicate vanilla and adorned with swirls of luscious maqui berry compote, every bite is a heavenly experience. Whether you’re hosting a dinner party or simply treating yourself to a special dessert, this Stracciatella Maqui Cheesecake is sure to captivate your taste buds and leave you craving for more.

Ingredients:

For the Cheesecake:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Maqui Berry Compote:

  • 2 cups fresh or frozen maqui berries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions:

Prepare the Crust:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the granulated sugar, beating until well incorporated.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and sour cream until smooth and creamy.
  5. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.

Prepare the Maqui Berry Compote:

  1. In a saucepan, combine the maqui berries, granulated sugar, and lemon juice over medium heat.
  2. Cook, stirring occasionally, until the berries start to release their juices and soften, about 5-7 minutes.
  3. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the berry mixture.
  4. Continue cooking until the compote thickens, about 2-3 minutes.
  5. Remove from heat and let cool slightly.

Assemble the Cheesecake:

  1. Spoon dollops of the maqui berry compote over the cheesecake filling.
  2. Use a knife or toothpick to gently swirl the compote into the cheesecake filling, creating a marbled effect.

Bake and Chill:

  1. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  2. Remove from the oven and let cool completely in the pan.
  3. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

Serve and Enjoy:

  1. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan.
  2. Slice the cheesecake into wedges and serve chilled.
  3. Garnish with fresh maqui berries and a dusting of powdered sugar, if desired.

Conclusion:

Stracciatella Maqui Cheesecake is a culinary masterpiece that combines the creamy richness of cheesecake with the bold and tangy flavors of maqui berries. With its sumptuous texture and irresistible taste, this dessert is guaranteed to impress your guests and elevate any occasion. So, gather your ingredients, follow our simple recipe, and embark on a journey of culinary delight with this exquisite Stracciatella Maqui Cheesecake.

Prep Time: 30 minutes | Cook Time: 45-50 minutes | Chill Time: 4 hours or overnight | Total Time: 5 hours 20 minutes | Servings: 8-10 slices

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