Month: July 2011

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No-Bake Lucuma Cheesecake

Lucuma Cheesecake
Lucuma Cheesecake
It didn’t quite hit 100 today in DC, but it was pretty close.  Everything was cooking at the Van Ness Farmers’ Market,  and besides the usual Sonny’s BBQ and veggies & fruit (unusual today: orange watermelon, yellow Italian tomatoes) the lucumo (loo-ku-mah) folks were back, Lucmo & Polo. They had some delicious cookies, and the alfajores with lucuma cream looked especially yummy. We had some of the gelato before, but this time we bought the lucuma powder.  They treated us well as repeat customers.
 
Lucuma is high in beta carotene, niacin, and other B vitamins — it’s also high in fiber.
This no-bake cheesecake was nice and light.  It’s hard to describe the flavor – caramel custard? vanilla? Maybe a bit of maple.
No-Bake Lucuma Cheesecake
Recipe By     : “Adapted from: Creamy Chilled Cheesecake Recipe, Philadelphia Cream Cheese Cheesecakes”
Serving Size  : 9     Preparation Time :0:00
Categories    : Desserts & Puddings
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1                cup  graham cracker crumbs
1/4           cup  sugar
1/4           cup  butter
1            package  unflavored gelatin
1/4           cup  cold water
8             ounces  cream cheese
1/2           cup  sugar
3/4           cup  milk
1/4           cup  water
4        tablespoons  lucuma powder
1                cup  whipping cream
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat unitl dissolved.
Dissolve the lucuma powder in water.
Combine cream cheese, lucuma and sugar, mixing at medium speed on electric mixer until well blended.
Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
Photo by W per Samsung Charge.
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Farmer’s mkt and W.F. cheese with NA

I went to the Navy Memorial farmer’s market right when they opened, hoping to get some Everona blue.  They said that they didn’t bring the soft cheeses (blue, camembert, and feta) out to markets in the summer, as they would soften too much.  I’ll need to call them next Wednesday to have them bring some just for me.

King Island Roaring 40s Blue, a nice cow’s milk from Australia.  It has a wax rind to keep it the same as when it left the cellar, I suppose.  The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude.

Calkins Creek Daisy, a nice Tomme cheese make from cows’ milk.  The dairy is in the Upper Delaware River Valley – Pocono/Catskill Region of Pennsylvania.

Everona Marble, an Everona cheese that we’ve not had before, it has vegetable ash in it.  Very good, as usual.

Brie de Paris, a low-fat brie from Whole Foods.  Not as creamy as regular brie, we guessed it was because of the low-fat part.

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Navy Mem’l farmers market

Yesterday we met at the farmer’s market that is every Thursday near the Navy Memorial.  I didn’t get there in time to get blue cheese from Everona, but I was able to get some Shenandoah.  It was good, as usual.  Sheep’s milk.

I also got some feta and mozzarella from Blue Ridge Dairy Company, in Leesburg, Va.  We tried the feta already, and it is quite good, if a bit salty.  We’ll try the applewood smoked mozzarella next.  All from Jersey cows.