Horchata Cheesecake in Baking Dish

Harina Tres Estrellas
This horchata cheesecake recipe is easy to make, as it does not require an oven and has a special and different horchata flavor, which is spectacular thanks to a mix of rice flour, cinnamon, and milk. We made horchata water cake with this cheesecake!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/2 cups melon, in pieces
  • 1/2 cups strawberries, in pieces
  • 1/2 cups mango, in pieces
  • 2 cups milk, for the cream
  • 1 cup condensed milk, for the cream
  • 1 tablespoon cinnamon, for the cream
  • 1 teaspoon vanilla essence, for the cream
  • 4 egg yolks, for the cream
  • 1/2 cups Tres Estrellas® rice flour, for the cream
  • 3 cups Cinnamon Marianitas La Moderna®, for the base
  • 1 cup pecans, ground, for the base
  • 1 teaspoon cinnamon powder, for the base
  • 3/4 cups butter, melted, for the base
  • 3 cups cream cheese, in cubes, smooth, for the cheesecake
  • 14 grams unflavored gelatin powder, hydrated and melted (1 packet = 7 grams), for the cheesecake
  • 2 cups whipped cream, for decoration, for the cheesecake
  • 3/4 cups strawberries, in quarters, for the cheesecake
  • 3/4 cups melon, in cubes, for the cheesecake
  • 3/4 cups mango, in cubes, for the cheesecake
  • sliced fruit, melon, mango, kiwi, strawberry, canned peaches, for decoration
Preparation
1h 30 mins
5 mins
Low
  • Blend the melon, strawberry, mango, and milk until well integrated.
  • For the rice flour cream: pour the blended mixture into a saucepan, using a strainer for a smoother mix (this step may be optional). Add the condensed milk, cinnamon, vanilla essence, and egg yolks, then heat over medium heat and stir constantly until it is well heated and starts to thicken slightly (about 5 minutes). At that point, add the Tres Estrellas® Rice Flour while continuing to stir and cook for 3 more minutes until thick. Remove from heat and let it rest until cool.
  • While the cream cools, prepare the base. Place the Marianitas Canela La Moderna® cookies in a bag, close it tightly and press with a rolling pin to crush as much as possible. Place the crushed cookies in a bowl and mix with the nuts, ground cinnamon, and melted butter until a paste forms. Spread in a baking dish and freeze for 10 minutes. Set aside.
  • Beat the cream cheese with a handheld electric mixer until completely smooth, then add the cold rice cream and the melted gelatin, incorporating with folding motions. Add the strawberry, melon, and mango, then finish integrating.
  • Pour the horchata cheesecake mixture over the cookie base in the mold, leveling it perfectly and chill for 1 hour or until firm.
  • Once the horchata cheesecake is firm in the baking dish, place the whipped cream and spread it over the entire surface. Then arrange strips of sliced fruit vertically: melon, mango, kiwi, strawberry, and canned peaches. Refrigerate before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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