Yes it’s been posted before...... but it’s so nice it will be #featured
in the long awaited #cookbook
and has been #featured
in #local #Barbadian #publications
coming with a #revised #presentation
so here is the #recipe #cassava #cheesecake
Cassava Cheese Cake
1 cup dried oats (plain oatmeal blended to medium coarseness)
3 tablespoons white sugar
1/4 cup butter, melted (unsalted)
1 cup mashed cassava
2 tablespoons white sugar
2 teaspoons cornstarch
3/4 cup water
1/2 cup half-and-half cream
2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
1/3 teaspoon salt
2 eggs (separated)
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C)
In a medium bowl, mix together dried oats, 2 tablespoons sugar, and melted butter. Press mixture into the bottom of a 12 hole cupcake pan.
In a medium bowl mix your egg whites and 3 table spoons of sugar to make a meringue, and rest in the refrigerator for 5 minutes this will be added to your main mixture.
In a large bowl, mix together cream cheese 2 egg yolks 1/4 cup of sugar, vanilla extract, cassava and "half and half" whisk until smooth, after whisking fold in your meringue, and pour batter into to your pan.
Bake for 45 to 50 minutes, or until filling is set cool and chill for 4 hours add topping and serve.
Tip: I usually turn my oven off at the 45 minute mark and allow for carry over cook.