Enyucado ~ Cassava Cheesecake Cake
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!
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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.
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