Celebrating a close family member's birthday this week and I wanted to make something more or less original. We are Cuban so I thought I'd incorporate a bit of Cuban flavors into this.
Basically the idea is: a cinnamon graham cracker and galleta Maria (Marie biscuit) crust, cheesecake, and a natilla (essentially a simple custard http://ift.tt/1nnTqDV) top layer with torched caramelized sugar (a la crème brûlée/crema catalana).
What I don't have is a simple cheesecake recipe to use, and I'm not sure whether the flavors are right. I know the crust works because I've used it before, and I have the natilla custard down as well, but I'm afraid a standard cheesecake would be too much of the same flavor.
Any ideas on drawing a little more contrast between the cheesecake and the natilla? Would strawberries be a bad fit?
And at which point would I add the custard to the cheesecake on the springform pan? The Cuban custard recipe above sets in the refrigerator and not by baking so it wouldn't go into the oven with the cheesecake, is it better to pour it on the cake when the cake is hot or when it's cold?
Submitted January 21, 2016 at 06:07AM by digitall565 http://ift.tt/1Qnlrq6 AskCulinary
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