Enyucado ~ Cassava Cheesecake

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Enyucado ~ Cassava Cheesecake Cake
Enyucado ~ Cassava Cheesecake Cake
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Enyucado or Cassava Cheesecake is a Columbian recipe is a sweet treat that is very popular along the Caribbean coast of Panama and Colombia.


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Enyucado ~ Cassava Cheesecake Cake

Enyucado ~ Cassava Cheesecake Cake

Recipe Author : Mike Gonzalez
A rich and creamy twist to the traditional cheesecake, using cassava as its base. Its velvety texture and mild flavor make it a perfect dessert duo with Coco Delight Cocadas. Imagine taking a bite of the cocada, followed by a slice of this cheesecake – it’s like a dance of textures and flavors on your palate!

Please Rate this Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Colombian
Servings 8 people

Ingredients
  

  • 3 cups yuca or cassava shredded
  • 11/2 cups queso fresco cheese grated
  • 1 cup sugar
  • 1 tbsp butter melted
  • 3/4 cup coconut grated
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 teaspoon anise stars ground

Instructions
 

  • Preheat the oven to 400F.
  • In a large bowl place all the ingredients and mix well.
    3 cups yuca or cassava, 11/2 cups queso fresco cheese, 1 cup sugar, 1 tbsp butter, 3/4 cup coconut, 1 cup coconut milk, 1 tsp vanilla extract, 1 teaspoon anise stars
  • Place the mixture in a buttered baking dish and bake for about 45 to 50 minutes or until golden browned.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares and serve warm. Store cake tightly covered in the refrigerator for up to 4 days.
Keyword Anis, Butter, Coconut, Queso Fresco, Vanilla, Yuca
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Did You Know

Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. It’s a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

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Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a “food security crop”) in times of famine or food insecurity in some places.

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