Pan de yuca, a cheesy cassava bread, is another specialty in places like Ecuador, Colombia and Brazil. This video recipe illustrates the cooking process but you can find the full recipe here. In terms of desserts, Northern Brazil has gifted the world cuscuz, a creamy pudding made with tapioca, milk, coconut and sugar.
Cheese cakes (under refrigeration) should be good for 5 -7 days. Or Frozen for 6-8 months. Anything after that and you are risking various changes such as dryness, spoilage, or even picking up other (unwanted) flavors from your refrigerator. I think Cheesecake is best after 24 hours in the fridge. Put said cake in a Rubbermaid container, place a paper towel over the top and seal the lid over the paper towel. This will collect the condensation from the cake and keep the cake well humidified but not water dripping on it.
7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. Prepare sour cream topping. 8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired.