Description
Blueberry cheesecake tacos blend Mexican street-style dessert with creamy New York cheesecake magic. Sweet crisp tortillas cradle luscious cream cheese filling and fresh blueberry compote, offering a playful fusion that surprises and delights palates with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 large flour tortillas
- 2 cups fresh blueberries
- 8 ounces (226 grams) cream cheese, softened
- 1 cup heavy whipping cream
Sugar and Sweeteners:
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
Liquid and Thickening Ingredients:
- Vegetable oil for frying
- 7 tablespoons (104 milliliters) water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Prepare tortilla circles by precisely cutting standard flour tortillas using a 3.5-inch circular mold, targeting approximately 30 delicate rounds.
- Heat vegetable oil in a deep skillet until properly warmed, maintaining a consistent medium temperature.
- Carefully submerge tortilla circles into hot oil, allowing each side to crisp for roughly 10 seconds while manipulating with tongs.
- Strategically fold tortillas midway during frying to construct taco shell configurations, rotating to ensure uniform golden coloration.
- Immediately transfer freshly fried shells into light brown sugar, thoroughly coating each crispy vessel.
- Position sugared shells upside-down on a muffin tin, enabling them to cool and maintain structural integrity.
- Combine blueberries, granulated sugar, water, lemon juice, and lemon zest in a saucepan, simmering over moderate heat for 10 minutes.
- Create a cornstarch slurry by whisking water and cornstarch until perfectly smooth, then integrate into simmering blueberry mixture.
- Continue cooking sauce for an additional 20-30 seconds, stirring consistently until thickened, then remove from heat and allow complete cooling.
- Whip heavy cream until achieving stiff, voluminous peaks, then set aside temporarily.
- In a separate mixing bowl, blend cream cheese, powdered sugar, and lemon juice until achieving a silky, uniform consistency.
- Gently incorporate whipped cream into cream cheese mixture, folding delicately to maintain airy texture.
- Transfer cheesecake filling into a piping bag, trimming the tip for precise application.
- Carefully pipe cheesecake filling into prepared tortilla shells, ensuring elegant and even distribution.
- Crown each taco with a generous spoonful of cooled blueberry sauce.
- Serve immediately to savor the harmonious blend of crisp shell, creamy filling, and vibrant blueberry topping.
Notes
- Crispy tortilla shells require precise frying technique to achieve golden-brown color and sugar-coated texture.
- Maintain medium heat when frying tortillas to prevent burning and ensure even browning.
- Blueberry sauce needs constant stirring and precise cornstarch mixture to reach perfect thickening consistency.
- Whip heavy cream until stiff peaks form to create light, airy cheesecake filling texture.
- Use piping bag for neat, professional filling distribution inside sugared tortilla shells.
- Serve immediately after assembly to preserve crispy shell and fresh, creamy filling quality.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg