Blackberry Cheesecake Tamales

Directions

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1. Using an electric mixer, whip the cream cheese on high speed until airy and smooth for about 8 minutes. Add sugar and whip for 2 more minutes.

2. Add vanilla, lemon zest and salt and whip to combine. Place in a disposable piping bag.

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1. Prepare the blackberry jam. In a medium saucepan over low heat, add half of the blackberries, sugar, and 1 tablespoon of lemon juice. Heat until the juices of the blackberries start to release (2-3 minutes). Use a fork to break up the berries.

2. In a small bowl combine the remaining lemon juice, vanilla and cornstarch and mix together. Pour into the blackberry mixture and continue to cook until the mixture has thickened (2 more minutes).

3. Remove from heat. Mix in the remaining blackberries. Set aside to cool.

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1. Soak corn husks in hot water for at least 10 minutes while you make the masa. Using a stand mixer with the whisk attachment or a hand mixer, whip butter on high until light and fluffy, about 5 minutes, or until it’s the texture of cake frosting.

2. Next, add the sugar, starting slow and increasing the speed to medium high until you reach a uniform consistency, about two minutes.

3. Switch from the whisk to the paddle attachment. Sift the masa harina and the baking powder together and then add that to the butter mix.

4. Slowly add 3 cups of milk, mixing to form a cohesive dough. Reserve the extra cup to adjust for moisture as needed. Your masa may be wetter or thicker, depending on your preference. Your mixed masa should feel well hydrated and not gritty, with a creamy, airy texture that’s easy to spread: think cake batter or hummus.

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1. Gently wring out your corn husks and pat them dry with a dishtowel.

2. Arrange husk so the wide end is closest to you and the smooth side is facing up. Using a spoon, spatula, or bench scraper, spread a thin, even layer of masa from side to side, leaving the narrow end uncovered. You’re looking to cover an area about 3 by 5 inches. Pipe about 2 oz of cream cheese mixture and top with 1 tablespoon of blackberry jam. Fold one side of the corn husk in, and then the other. Fold the bottom towards the top. You may choose to tie a strip of corn husk around the fold to ensure it stays intact.

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1. Fill the bottom of a tamal steamer (or pot with steamer basket) with water. Place your tamales upright in the insert/basket and cover.

2. Steam for 75-90 minutes at medium-high heat. Check for doneness by seeing if the husk pulls away from the masa easily. If so, they’re ready! Typically, the more tamales in the pot, the longer the cooking time.

3. Remove tamales from heat and let them rest, covered, for at least 15 minutes. Tamales will firm as they cool.