Blueberry Cheesecake Tamales
Blueberry Cheesecake Tamales
Ingredients
For the Masa
- 2 cups masa harina
- 1/2 cup vegetable shortening, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 cups warm water, approximately
- 12 corn husks, soaked in warm water for at least 30 minutes
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Blueberry Filling
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the blueberry filling: In a small saucepan, combine blueberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries begin to burst and release their juices, about 5-7 minutes. In a small bowl, whisk cornstarch with 1 tablespoon of cold water until smooth. Stir the cornstarch slurry into the blueberry mixture and cook for 1-2 minutes until thickened. Remove from heat and let cool completely.
⏱️ 15 min
- 2
Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min
- 3
Prepare the masa: In a large bowl, beat vegetable shortening until light and fluffy, about 2-3 minutes. In a separate bowl, whisk together masa harina, baking powder, salt, and 1/4 cup granulated sugar. Gradually add the dry ingredients to the shortening, alternating with warm water, mixing until a soft, pliable dough forms. The dough should be moist but not sticky. Add more water if needed, 1 tablespoon at a time.
⏱️ 15 min
- 4
Assemble the tamales: Take a soaked corn husk and pat it dry. Spread about 2-3 tablespoons of masa evenly over the wider end of the husk, leaving a 1-inch border at the top and sides. Spoon about 1 tablespoon of cheesecake filling onto the center of the masa, then dollop about 1 teaspoon of blueberry filling next to it. Gently swirl the two fillings together slightly with a toothpick or small knife.
⏱️ 30 min
- 5
Fold the tamale: Fold one side of the corn husk over the filling, then fold the other side over to overlap. Fold the narrow end of the husk up towards the center. Repeat with remaining masa, fillings, and corn husks.
- 6
Steam the tamales: Fill the bottom of a large steamer pot (vaporeda) with water, ensuring it does not touch the steamer basket. Arrange the tamales vertically in the steamer basket, open-side up. Bring the water to a boil over high heat, then reduce heat to medium-low, cover tightly, and steam for 1 1/2 to 2 hours, or until the masa pulls away easily from the corn husk.
⏱️ 120 min
- 7
Serve: Carefully remove tamales from the steamer. Let them cool for a few minutes before unwrapping and serving. Enjoy warm.
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cheesecake Tamales
Ingredients
For the Masa
- 2 cups masa harina
- 1/2 cup vegetable shortening, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 cups warm water, approximately
- 12 corn husks, soaked in warm water for at least 30 minutes
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Blueberry Filling
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the blueberry filling: In a small saucepan, combine blueberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries begin to burst and release their juices, about 5-7 minutes. In a small bowl, whisk cornstarch with 1 tablespoon of cold water until smooth. Stir the cornstarch slurry into the blueberry mixture and cook for 1-2 minutes until thickened. Remove from heat and let cool completely.
⏱️ 15 min - 2
Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min - 3
Prepare the masa: In a large bowl, beat vegetable shortening until light and fluffy, about 2-3 minutes. In a separate bowl, whisk together masa harina, baking powder, salt, and 1/4 cup granulated sugar. Gradually add the dry ingredients to the shortening, alternating with warm water, mixing until a soft, pliable dough forms. The dough should be moist but not sticky. Add more water if needed, 1 tablespoon at a time.
⏱️ 15 min - 4
Assemble the tamales: Take a soaked corn husk and pat it dry. Spread about 2-3 tablespoons of masa evenly over the wider end of the husk, leaving a 1-inch border at the top and sides. Spoon about 1 tablespoon of cheesecake filling onto the center of the masa, then dollop about 1 teaspoon of blueberry filling next to it. Gently swirl the two fillings together slightly with a toothpick or small knife.
⏱️ 30 min - 5
Fold the tamale: Fold one side of the corn husk over the filling, then fold the other side over to overlap. Fold the narrow end of the husk up towards the center. Repeat with remaining masa, fillings, and corn husks.
- 6
Steam the tamales: Fill the bottom of a large steamer pot (vaporeda) with water, ensuring it does not touch the steamer basket. Arrange the tamales vertically in the steamer basket, open-side up. Bring the water to a boil over high heat, then reduce heat to medium-low, cover tightly, and steam for 1 1/2 to 2 hours, or until the masa pulls away easily from the corn husk.
⏱️ 120 min - 7
Serve: Carefully remove tamales from the steamer. Let them cool for a few minutes before unwrapping and serving. Enjoy warm.