Blueberry Cheesecake Tamales
Blueberry Cheesecake Tamales
Ingredients
For the Masa Dough
- 4 cups Maseca masa mix for tamales
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk, 14 ounce
- 3 sticks unsalted butter, melted
For the Blueberry Puree
- 2 containers fresh blueberries, washed
- 1 can evaporated milk, 12 ounce
For the Cheesecake Filling
- 1 tub Philadelphia No-Bake Cheesecake filling
Other
- 24 dried corn husks, for tamales
Instructions
- 1
Begin by preparing the corn husks. Place the dried corn husks in a large bowl or pot and cover them completely with hot water. Let them soak for at least 30 minutes, or until they are soft and pliable. You may need to weigh them down with a plate to keep them submerged. Once softened, drain and set aside.
⏱️ 5 min
- 2
Prepare the blueberry puree. In a blender, combine the washed fresh blueberries and the 12-ounce can of evaporated milk. Blend until the mixture is completely smooth and a vibrant purple color. Set aside.
⏱️ 5 min
- 3
In a very large mixing bowl, combine the Maseca masa mix, baking powder, ground cinnamon, and vanilla extract. Whisk these dry ingredients together thoroughly.
⏱️ 5 min
- 4
Pour the 14-ounce can of sweetened condensed milk into the bowl with the dry masa ingredients. Add the prepared blueberry puree to the bowl.
⏱️ 3 min
- 5
Gradually add the melted unsalted butter to the masa mixture, starting with about 2 sticks. Mix all ingredients thoroughly, either by hand or using a stand mixer with a paddle attachment, until a thick, smooth, and uniformly purple masa dough is formed. Add more melted butter, a little at a time, if the masa feels too dry or crumbly. The goal is a dough that is spreadable but not watery.
⏱️ 10 min
- 6
To assemble the tamales, take one softened corn husk. Identify the wider, smoother end of the husk. Lay it flat on a clean surface. Using a spatula or the back of a spoon, spread about 2 to 3 tablespoons of the blueberry masa dough evenly over the wider half of the husk, leaving a border of about 1/2 inch on the sides and 1 inch at the top.
⏱️ 20 min
- 7
Spoon about 1 to 2 tablespoons of the Philadelphia No-Bake Cheesecake filling down the center of the masa-covered husk. Be careful not to overfill.
⏱️ 15 min
- 8
Fold one side of the corn husk over the filling, then fold the other side over to meet it, overlapping slightly. Fold the narrow end of the husk up towards the top to seal the tamale. Repeat this process with the remaining masa, filling, and corn husks.
⏱️ 15 min
- 9
Arrange the assembled tamales upright in a steamer basket, making sure they are not packed too tightly to allow steam to circulate. If you don't have a steamer, you can use a large pot with a colander or rack set above boiling water. Cover the steamer or pot tightly with a lid.
⏱️ 5 min
- 10
Steam the tamales for 1 to 1 1/2 hours, or until the masa is firm and easily pulls away from the corn husk. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry. Serve warm.
⏱️ 90 min•🌡️ 212
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cheesecake Tamales
Ingredients
For the Masa Dough
- 4 cups Maseca masa mix for tamales
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk, 14 ounce
- 3 sticks unsalted butter, melted
For the Blueberry Puree
- 2 containers fresh blueberries, washed
- 1 can evaporated milk, 12 ounce
For the Cheesecake Filling
- 1 tub Philadelphia No-Bake Cheesecake filling
Other
- 24 dried corn husks, for tamales
Instructions
- 1
Begin by preparing the corn husks. Place the dried corn husks in a large bowl or pot and cover them completely with hot water. Let them soak for at least 30 minutes, or until they are soft and pliable. You may need to weigh them down with a plate to keep them submerged. Once softened, drain and set aside.
⏱️ 5 min - 2
Prepare the blueberry puree. In a blender, combine the washed fresh blueberries and the 12-ounce can of evaporated milk. Blend until the mixture is completely smooth and a vibrant purple color. Set aside.
⏱️ 5 min - 3
In a very large mixing bowl, combine the Maseca masa mix, baking powder, ground cinnamon, and vanilla extract. Whisk these dry ingredients together thoroughly.
⏱️ 5 min - 4
Pour the 14-ounce can of sweetened condensed milk into the bowl with the dry masa ingredients. Add the prepared blueberry puree to the bowl.
⏱️ 3 min - 5
Gradually add the melted unsalted butter to the masa mixture, starting with about 2 sticks. Mix all ingredients thoroughly, either by hand or using a stand mixer with a paddle attachment, until a thick, smooth, and uniformly purple masa dough is formed. Add more melted butter, a little at a time, if the masa feels too dry or crumbly. The goal is a dough that is spreadable but not watery.
⏱️ 10 min - 6
To assemble the tamales, take one softened corn husk. Identify the wider, smoother end of the husk. Lay it flat on a clean surface. Using a spatula or the back of a spoon, spread about 2 to 3 tablespoons of the blueberry masa dough evenly over the wider half of the husk, leaving a border of about 1/2 inch on the sides and 1 inch at the top.
⏱️ 20 min - 7
Spoon about 1 to 2 tablespoons of the Philadelphia No-Bake Cheesecake filling down the center of the masa-covered husk. Be careful not to overfill.
⏱️ 15 min - 8
Fold one side of the corn husk over the filling, then fold the other side over to meet it, overlapping slightly. Fold the narrow end of the husk up towards the top to seal the tamale. Repeat this process with the remaining masa, filling, and corn husks.
⏱️ 15 min - 9
Arrange the assembled tamales upright in a steamer basket, making sure they are not packed too tightly to allow steam to circulate. If you don't have a steamer, you can use a large pot with a colander or rack set above boiling water. Cover the steamer or pot tightly with a lid.
⏱️ 5 min - 10
Steam the tamales for 1 to 1 1/2 hours, or until the masa is firm and easily pulls away from the corn husk. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry. Serve warm.
⏱️ 90 min•🌡️ 212