It’s cheesecake, Caribbean style.

One of the Caribbean’s top chefs, Jamaica’s Daven Willis, has been kind enough to share his recipe for a rather special island take on cheesecake.

Willis, who has trained at some of Jamaica’s top hotels, is the managing director of Calabash Calabash Catering by Daven C. Willis.

The recipe is called Ginger Bulla-Crusted Sorrel Cheesecake, served with sorrel sauce.

Here’s how to make it:

Preparation time 10 minutes

Bake time 1 ½ hours

Bake temperature 320C-350C

Ingredients

2 pound cream cheese

1 pound sour cream

4 medium eggs

1 tablespoon vanilla

¾ pound granulated sugar

1 ½ tablespoon lime juice or lemon juice to taste

3 tablespoon corn starch

4 ounces bulla crumbs

4 tablespoon sorrel juice

Method

1. Cream together cream cheese, vanilla and sugar.
2. Combine eggs, lime juice, and add to mixture. Blend together.
3. Add sour cream and corn starch and blend until smooth.
4. Pour mixture into the bulla crusted tin and bake at 320C- 350C for 1 ½ hours until top is slightly coloured.

Crust

1. Crush bulla and melt one stick of butter in a pot.
2. Add melted butter to the bulla.
3. Coat side and bottom of baking tin.
4. Put in freezer to set for a few minutes.
   

   Chef Daven Willis