Black Sapote Cheese Cake

Who would have thought that something as unattractive as this.........

Could turn into something as DELICIOUS as this!



The "secret ingredient"  is Black Sapote.   Black Sapote (or Black Pudding fruit) is a member of the persimmon family is native to Mexico however it absolutely thrives in our tropical climate.  The fruit is about the size of a very large apple and tomato-shaped and has a bright green and shiny skin when unripe. When it ripens, the skin turns dark brown and the flesh black.    

We managed to pick up some black sapotes at the markets on Saturday and decided to see if we could transform them into a cheesecake.   THE RESULT........ an overwhelming "thumbs up" from the entire family!   Sooo delicious.   If you manage to come across any Black Sapotes in your travels - why not give this recipe a try.

Ingredients :

Base

1 packet Marie biscuits, crushed

125g melted butter

Filling

3 ripe Black Sapote

1 X 250g packet cream cheese

3/4 cup caster sugar

3 teaspoons gelatine

3/4 cup boiling water

1 x 175ml tin evaporated milk

1/4 cup Kahlua liqueur

  

Method :

1.  Mix biscuit crumbs and butter;

2.  Line the base and sides of a large cheesecake pan with crumb mixture.  Refrigerate until set;

3.  Combine gelatine and boiling water and mix well.  Place in fridge;

4.  Beat cream cheese and sugar until smooth.  Add flesh from Black Sapote, Kahlua and dissolved gelatine mixture.   Mix well;

5.  In a clean bowl, beat milk until thick.  Add cream cheese mixture and combine well;

6.  Pour mixture into biscuit base and place in fridge to set.

7.  When firm, gently top with a little bouquet of orchids.

(If you can't manage to find any Black Sapote - why not substitute some melted dark chocolate)