Description
Mexican-inspired blueberry cheesecake tacos combine creamy sweetness with crisp shells for a delightful dessert fusion. Guests will savor each bite of this creative culinary adventure that merges traditional techniques with modern innovation.
Ingredients
Scale
- 6 large flour tortillas
- 2 cups (480 ml / 16 fl oz) fresh blueberries
- 8 oz (226 g) cream cheese, softened
- 1 cup (240 ml / 8 fl oz) heavy whipping cream
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 7 tbsps (104 ml / 3.5 fl oz) water
- 2 tbsps cornstarch
- 2 tbsps lemon juice
- 1 tsp lemon zest
- Vegetable oil for frying
Instructions
- Tortilla Preparation: Cut flour tortillas into 3.5-inch circular rounds using a precise mold, targeting approximately 30 delicate pieces.
- Oil Transformation: Heat vegetable oil in a deep skillet at medium temperature, creating a perfect frying environment.
- Shell Crafting: Submerge tortilla circles into hot oil, crisping each side for 10 seconds while folding midway to create taco shell configurations, ensuring uniform golden coloration.
- Sugar Coating: Transfer freshly fried shells into light brown sugar, thoroughly coating each crispy vessel, then position upside-down on a muffin tin to cool and maintain structural integrity.
- Blueberry Sauce Creation: Combine blueberries, granulated sugar, water, lemon juice, and lemon zest in a saucepan, simmering for 10 minutes; whisk cornstarch with water to create a smooth slurry, then integrate into the simmering mixture and cook for an additional 20-30 seconds until thickened.
- Cheesecake Filling Construction: Whip heavy cream to stiff peaks, then set aside; in a separate bowl, blend cream cheese, powdered sugar, and lemon juice until silky, gently folding in whipped cream to maintain an airy texture.
- Final Assembly: Transfer cheesecake filling to a piping bag and carefully pipe into prepared tortilla shells, topping each with a generous spoonful of cooled blueberry sauce.
- Serving: Present immediately to enjoy the harmonious combination of crisp shell, creamy filling, and vibrant blueberry topping.
Notes
- Precise Tortilla Cutting: Use a 3.5-inch circular mold for consistent, uniform taco shells that ensure even cooking and professional presentation.
- Oil Temperature Control: Maintain a steady medium heat to prevent burning and achieve perfect golden-brown crispy shells without excessive oil absorption.
- Sugar Coating Technique: Immediately coat hot shells in light brown sugar while still warm to create a delightful caramelized exterior that adds extra crunch and sweetness.
- Filling Stability Tip: Cool taco shells upside-down in a muffin tin to preserve their shape and prevent soggy bottoms, ensuring a crisp texture that holds the creamy filling perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 7
- Calories: 440
- Sugar: 31 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg