Tag Archives: Tex-Mex Dessert

4th of July Sopapilla Cheesecake

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4th of July Sopapilla Cheesecake

Sopapilla Cheesecake is my go-to, super-fast-and-easy dessert after any Mexican dishes that I serve for supper (like “Taco Tuesday,” Taco Salad, Tamales, Chicken/Cheese/Beef Enchiladas, Chili Rellenos, Asada Street Tacos, Carnitas, Loaded Nachos, Quesadillas, etc.).  This year I decided it would be a perfect Red, White, and Blue sweet ending to our Independence Day meal, because of the colors, and because I had all the ingredients in my fridge!

 

Preheat oven to 350 degrees F

 

2 (8-oz) pkgs Cream Cheese, softened (room temp)

1 cup sugar

½ tsp Mexican Vanilla (or, if you want to be fancy, you can scrape the seeds from a vanilla bean pod)

Mix together all three ingredients until smooth and thoroughly incorporated.  Set aside.

 

2  (8-oz) tubes Pillsbury Crescent Rolls (or, you can make your own croissant dough)

¾ cup sugar

1 tsp. Cinnamon

½ cup butter, softened (room temp)

¼ cup honey (warm in microwave for about 20 seconds, after baking cheesecake)

Lightly grease a large baking pan (or small high-sided cookie sheet) with a tablespoon of the softened butter.  Unroll one tube of crescent rolls and roll out to fit in the bottom of the greased baking pan/sheet, pinching the perforations together.  Spread the cream cheese mixture over the dough, leaving a small edge of the dough all the way around uncovered (like a pizza).  Unroll the second tube of dough and roll out to fit over the cream cheese layer.  Press down slightly around the edges.  Mix the sugar, cinnamon, and remaining softened butter together into a paste.  Spread over the top layer of dough. 

Bake in a preheated 350 degree (F) oven for about 30 minutes, until puffed and golden.  Remove from oven and drizzle the entire top of the cheesecake with warmed honey.

 

Strawberry Blueberry Compote

(This is what gives the dessert the RED and BLUE  on WHITE treatment)

¼ cup of cold water

Juice and zest of one lemon

½ cup sugar

2 Tbsp Cornstarch

1 pkg frozen strawberries

½ pkg frozen blueberries

Place water, lemon juice and zest, sugar, and cornstarch in a sauce pot on the stove.  Stir to mix the ingredients and then turn heat on medium high.  Add strawberries and bring to a boil, stirring until mixture is thick.  Remove from heat and add blueberries.  Set aside until ready to serve.

 

Cheesecake may be served warm or cold.  My son-in-law loves it warm and gooey.  I think it is delish the next morning after being refrigerated overnight, with a hot, creamy cup of coffee – like a cheese danish.  Mmmmmmm…don’t you?

SopaCheesecake wName

 

The generous soul will be made rich,
And he who waters will also be watered himself.

Proverbs 11:25 NKJV

 

“It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery” 

Galatians 5:1

 

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