Bubu Lulu Cheesecake Recipe
mexican chocolate, strawberry mezcal sauce, lime marshmallow, chocolate crumb
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Ingredients
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Cheesecake and Toppings
Method
Preparation and Assembly
- 1
Prepare the Crust
In a medium bowl, mix the chocolate crumbs, melted butter, and salt until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake at 350°F (175°C) for 10 minutes, then remove and let cool.
- 2
Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until fully incorporated. Add the sour cream, vanilla extract, grated Mexican chocolate, and eggs, mixing until just combined.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
- 4
Prepare the Lime Marshmallow Topping
In a small saucepan, heat the lime juice and mini marshmallows over low heat, stirring until the marshmallows are completely melted and the mixture is smooth. Let cool slightly.
- 5
Assemble the Cheesecake
Once the cheesecake is cooled, spread the lime marshmallow topping over the surface. Drizzle the strawberry mezcal sauce on top and swirl gently with a knife to create a marbled effect.
- 6
Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with additional strawberry mezcal sauce if desired.
