Bojo cheesecake recipe

Bojo cheesecake recipe
Bojo cheesecake recipe

Let’s go on the exotic tour for once and make a Bojo cheesecake. Bojo is a dish that will not be known to everyone. Bojo comes from the Surinamese kitchen and is a kind of exotic cake based on cassava, coconut, rum-raisins, cinnamon, almond and vanilla essence. In this recipe, you start by making the Bojo layer. Then the cheesecake layer is discussed. It’s a really easy recipe. Basically, you just have to put everything together, transfer it to a baking pan and then bake it in the oven.

Gluten Free Cheesecake

If you eat gluten-free, I have good news for you. The bojo cheesecake is completely gluten-free as it uses cassava and no biscuit dough as with most cheesecake recipes. You can usually buy cassava in a supermarket and some well-stocked supermarkets also have it. There is also grated cassava that you can buy ready-made online, but this is often a bit drier and therefore less suitable for making the bojo cheesecake.

So rather use fresh cassava for this.

Recipe Bojo cheesecake: method of preparation

This Bojo cheesecake recipe basically consists of two parts: you first make the Bojo and then the cheesecake layer. It is quite easy to make this treat, but of course you have to take the time to do it.

Bojo cheesecake recipe

PREPARATION TIME:   1 hour   Persons:   12


  • Supplies
  • Aluminum baking tin of 40 x 60
  • baking paper
  • Butter for greasing



  • For the Bojo:
  • 150 grams of white raisins soaked in rum
  • 1 kilo of grated cassava
  • 200 grams of grated coconut
  • 250 grams of sugar
  • 150 ml of milk
  • 150 grams of melted butter
  • 2 teaspoons of almond essence
  • 2 teaspoons vanilla essence
  • 1 pinch of salt
  • 1 tablespoon of cinnamon
  • 1 can of coconut milk
  • For the cheesecake layer:
  • 300 grams of sugar
  • 4 eggs
  • 2 teaspoons vanilla essence
  • 800 grams of cream cheese
  • 250 grams of frozen raspberries



  1. First of all, the Bojo. You preheat the oven to 200 degrees. Now melt the butter in a pan. In a bowl, mix the raisins, grated cassava, coconut grater, sugar, milk, melted butter, almond and vanilla extract, cinnamon powder and coconut milk. Mix to a smooth batter and pour the batter into the baking pan. You bake this for about 20 minutes in the preheated oven.
  2. Now is the time to get started on the cheesecake layer. In a bowl, mix the ingredients for the cream cheese layer: the cream cheese, the sugar, the eggs and the vanilla essence. Add the raspberries and keep a few behind. When you have removed the Bojo from the oven, you can put the cream cheese batter on top of the Bojo in the baking pan. Make sure you have turned the oven back to 170 degrees by now. Now divide the remaining raspberries over the batter and bake this Bojo cheesecake in the oven, about 40 minutes.
  3. Once you have removed the Bojo cream cheesecake from the oven, let it stiffen in the refrigerator for at least 3 hours. Even better is to let it stiffen for 24 hours, which means you have to start making it a day earlier or enjoy it a day later. But my experience is: it is well worth the wait!


The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.


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