Marília Macedo, who is passionate about Christmas, has prepared, with great care, easy and tasty recipes to be used during Christmas festivities.
We brought a series of publications with christmas recipes in order to increase your options for starters, main courses and desserts, with more classic and less obvious preparations, thus innovating your supper of Christmas, with unique flavors and textures.
We present, in this post, the physalis cheesecake recipe as a dessert suggestion, out of the ordinary for most suppers.
This cheesecake will bring refreshment to your Christmas table, in addition to the grace that is due to the physalis, this fruit that, in addition to being elegant, is tasty and nutritious.
physalis cheesecake recipe
Ingredients
550g of cream cheese
140g of refined sugar
1 tablespoon of vanilla essence
1/2 lemon juice
3 eggs
For the physalis syrup
100g of refined sugar
250g of physalis
1/2 lemon juice
Read too: Christmas recipe: date and walnut gateau
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Method of preparation:
Start by beating cream cheese in an electric mixer until it softens well. Gradually add the sifted sugar beating on low speed. Finally, add the vanilla, lemon juice and eggs. Mix well, without beating excessively, until reaching a completely homogeneous texture. Fill a 28cm diameter false-bottom pan and bake in a heated oven at 160°C for approximately 10 minutes. Reduce the temperature to 100°C and bake for another 40 minutes until set and golden brown. Remove from oven, let cool and chill in refrigerator for at least four hours before unmolding. For the syrup, place the physalis, lemon juice and sugar over low heat and bring to a boil, stirring constantly, until reduced and a syrup is obtained. Remove from heat and let cool before covering the cheesecake. Decorate to your liking.
Comments
- Physalis can be substituted for strawberry, orange, or berry in the same amount;
- Makes a pie of approximately 700g.
By Marília Macedo
Marília Macedo has a degree in Public Relations, from the Federal University of Goiás, and in Gastronomy, from Faculdade Cambury. She worked in the event area for two years and, in 2016, she combined her work with her passion for cooking, starting a gastronomic consulting service and making brunch for events. She is currently a bakery and confectioner researcher and develops her own recipes.
