Jerk Tavern Callaloo Cheesecake™ (The First Jamaican Callaloo Cheesecake Recipe)
Jerk Tavern Mini Callaloo Cheesecakes™ feature a creamy cheesecake filling made with fresh callaloo and a buttery cookie crust. These individual cheesecakes are easy to serve, naturally colorful, and a fun twist on a classic dessert.
Ingredients
- For the Crust
- 2 cups coconut shirley biscuits
- 6 tablespoons unsalted butter , melted
- 2 tablespoons brown sugar
For the Callaloo Puree
- 2 cups fresh callaloo , washed and chopped
- 3-4 tablespoons condensed milk
- 2-3 tablespoons coconut milk
For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs , room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup smooth callaloo puree
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
How to Make Callaloo Cheesecake™
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Mix until the crumbs resemble wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes.
- Remove and allow to cool completely.
- Step 2: Make the Callaloo Puree
- Add the callaloo and water to a skillet.
- Cook for 3–5 minutes until wilted.
- Allow to cool slightly.
- Blend until completely smooth.
- Measure out ½ cup puree and set aside.
- Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and continue mixing until creamy.
- Mix in the eggs one at a time.
- Add the vanilla, sour cream, cornstarch, and salt.
- Fold in the callaloo puree.
- Mix until the batter is smooth and evenly colored.
- Step 4: Bake the Cheesecake
- Pour the filling onto the cooled crust.
- Wrap the outside of the springform pan with foil.
- Place the pan inside a larger roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60–70 minutes or until the edges are set and the center still jiggles slightly.
- Step 5: Cool Slowly
- Turn off the oven.
- Crack the oven door open slightly.
- Let the cheesecake sit inside for 1 hour.
- Remove and cool completely at room temperature.
- Step 6: Chill
- Refrigerate for at least 6 hours, preferably overnight.
- Remove from the springform pan.
- Slice and serve.
How to Make Mini Callaloo Cheesecakes™
- Step 1: Prepare the Cupcake Pan
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin pan with cupcake liners.
- Divide the crust mixture evenly among the liners.
- Press firmly into the bottom of each liner using the back of a spoon or a small glass.
- Bake for 5 minutes, then cool.
- Step 2: Make the Filling
- Beat the cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs one at a time.
- Mix in vanilla, sour cream, cornstarch, salt, and the callaloo puree.
- Mix until smooth and evenly combined.
- Step 3: Fill the Cupcake Liners
- Spoon the cheesecake batter over each crust.
- Fill each liner about ¾ full.
- Step 4: Bake
- Bake for 18–22 minutes.
- The centers should be slightly jiggly when removed from the oven.
- Do not overbake.
- Step 5: Cool and Chill
- Cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Serve chilled.
Nutrition
Calories: 2174kcalCarbohydrates: 270gProtein: 26gFat: 115gSaturated Fat: 68gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 3gCholesterol: 760mgSodium: 322mgPotassium: 677mgFiber: 0.1gSugar: 260gVitamin A: 3689IUVitamin C: 3mgCalcium: 409mgIron: 4mg
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