Recipes
PONCHE DE CREME CHEESECAKE
Courtesy Chef Darryl Roberts on Cup of Joe Caribbean
Ingredients
15 oz room temperature cream cheese
2 cups ponche de creme
1 egg
4 oz granulated sugar
2 tbsp corn starch
1/2 cup flour
8 oz crushed graham biscuits
3 oz melted butter
Directions
- Crush biscuits in food processor and slowly add melted butter. Press into base of pie dish and refrigerate for 15 minutes.
- Mix cream cheese with ponche de creme until incorporated. Then add sugar and mix until sugar is dissolved. Mix in egg.
- Add corn starch and flour and mix until smooth.
- Pour into pie dish with chilled crust and bake for 50 minutes in a preheated 250 degrees F oven. Remove and let cool in dish then place in refrigerator to chill overnight. Decorate as desired and serve.
Print or save
