Name: Horchata Cheesecake in Baking Dish
Prep time: 95 min
Cook time: 5 min
Yield: 10
Cuisine: Internacional
Ingredients: 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.