Cheesecake Acai

Açaí is the fruit of a palm tree (Euterpe oleracea) that grows wild in the Amazon rainforest, primarily in Brazil. It is a small, round, very dark purple berry, similar in appearance to a large blueberry or a black grape.

It has a unique flavor; it is not very sweet, but rather earthy, reminiscent of a blend of wild berries and dark chocolate.

Because 90% of the fruit is seed (pit) and its pulp oxidizes quickly, fresh açaí is rarely found outside the Amazon. It is typically consumed as frozen pulp (for making the popular "açaí bowls"), in powder form, or as supplements.

Properties: It is renowned as a "superfood" due to its very high concentration of antioxidants, healthy fats (Omega 3, 6, and 9), and fiber.

INGREDIENTS

For the base

1. 230g cream cheese (35% fat)
2. 170g heavy cream
3. 200g sweetened condensed milk
4. 30gr acai pulp
5. 14g gelatin
6. 200 gr Maria cookies

For the decoration

1. 360g fresh blackberries
2. 150 gr sugar
3. blueberries
4. dragon fruit

Steps for Extracting the Pulp by Hand

Cleaning and Selection: Wash the fruits thoroughly with water to remove impurities and disinfect them by soaking them in water with a little bleach.

Softening (Key):

Acai is very hard. You must soak it in warm/hot water (not boiling, around 40-50°C) for 1 to 2 hours. This softens the shell and makes it easier to remove the pulp.

Rubbing/Macerating:

At home: Place the softened fruits in a container and use a mallet or your hands to rub them together.

Traditional: A large mortar is used to gently pound the fruits until the purple layer separates from the white seed.

Filtering: Add a little clean water to help loosen the pulp, and pass everything through a fine sieve or mesh to separate the seeds from the pulp.

1. 1. In a bowl, add 230g of room temperature cream cheese and beat until smooth.
2. 2. Add the cold heavy cream and beat until thickened, about 1 minute.
3. 3. Add 200 gr of sweetened condensed milk and stir.
4. 4. Add 30 gr of fresh acai pulp.

5.I used 12 grams, which is approximately one heaped tablespoon.

Use 5 tablespoons of cold water for every tablespoon of gelatin (approximately 7g to 10g).

Sprinkle the gelatin slowly over the water, like rain. Don't pour it all at once.

Let it sit for 5 to 10 minutes. You'll see it turn into a firm sponge.

Heat the gelatin to liquefy it:

Double boiler: Heat until completely clear.

6.For this recipe, use 200g of Maria-type cookies.

Crush the cookies by hand before placing them in the NutriBullet. Use the "Pulse" function or short bursts of 2 or 3 seconds.

Do not over-process them, or they will become too volatile a powder that may become pasty when mixed with the butter.

7. Melt 120g of natural butter in a pan.

9.Pour the butter over the cookie crumbs. Mix with a fork until all the "sand" looks moist.

Take a small amount of the mixture in your hand and squeeze it; if it holds its shape and doesn't crumble, it's ready.

Grease the pan you'll be using for the cheesecake.

Pour the mixture into the pan. Use the flat bottom of a glass to press down firmly. Start at the edges and work your way to the center. Pressing firmly is the secret to keeping it from falling apart.

Place the crust in the freezer for 15-20 minutes before adding the filling.

10.Place 360g of blackberries and 150g of sugar in a pan over medium-low heat. No need to add water; the blackberries will release their juice.

As they heat up, mash some of the blackberries with a wooden spoon if you want a rustic texture. If you prefer a smooth, elegant sauce, cook them whole, then blend them and strain them through a sieve to remove the seeds.Bring the mixture to a gentle boil. Cook for about 10-15 minutes, stirring occasionally. The jam is ready when, after running a spoon along the bottom of the pan, you can see the bottom for a second (ribbon stage).

It is vital to let the jam cool completely before spreading it on the cheesecake; otherwise, it will melt the cheese filling.

The Crescent: Using a spoon, spread the blackberry jam, covering just over half of the cheesecake and creating a clean curve.

Arrange a curved line of fresh blueberries right where the jam ends and the white cream begins.

Geometric Touch: Slice the dragon fruit and then cut it into small triangles. Arrange them along the line of blueberries, pointing towards the center of the jam.

Finally, scatter a few extra blueberries over the jam for added dimension.

I think for my next acai cheesecake I'll take more of a risk and use more acai to make it a deeper purple.