📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
A creamy baked cheesecake built around lucuma, the honeyed, maple-like Peruvian fruit that flavors everything from ice cream to cake in Lima.
What You’ll Need
Servings: 10 servings
Calories: 320kcal
Ingredients
- 2 cups almond flour
- 6 tbsp butter melted
- 3 tbsp allulose (for crust)
- 24 oz cream cheese softened
- 3/4 cup allulose (for filling)
- 3 large eggs
- 1/2 cup lucuma powder
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 pinch sea salt
Instructions
- Preheat the oven to 325°F. Mix the almond flour, melted butter, and 3 tbsp allulose, and press into the bottom of a springform pan.
- Beat the cream cheese and ¾ cup allulose until smooth.
- Add the eggs one at a time, beating well after each.
- Mix in the lucuma powder, vanilla, heavy cream, and salt until fully combined.
- Pour over the crust and bake in a water bath 45–50 minutes, until the center is just set with a slight jiggle.
- Cool completely, then chill at least 4 hours before slicing.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 7g | Fat: 28g | Fiber: 2g
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Health Benefits
- Lucuma powder delivers its signature flavor in a small enough quantity to keep net carbs reasonable.
- Almond flour replaces the traditional cookie crust entirely.