Name: Baobab Fruit Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 25g Baobab powder

Description

A unique cheesecake featuring baobab fruit powder, which has a tangy, citrusy flavor reminiscent of a blend of pear, grapefruit, and vanilla. The powder dissolves into the filling and gives the cheesecake a subtle tartness and creamy, sherbet-like quality.

Special Instructions

Sift the baobab powder before adding it to the filling to prevent clumps. Add it along with the sugar and mix thoroughly. Baobab powder is quite tart, so taste the batter and adjust sugar if needed. The flavor is subtle, so do not be afraid to add a bit more powder if it seems too mild. Note: baobab powder has drying properties, so the cheesecake may need extra moisture — consider adding a bit more cream to compensate.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Baobab powder	25g	Sift into the filling to avoid clumps

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.