1 1/2 cups of fine oatmeal
1 cup of chopped pecans
1/2 cup of unsalted brown sugar
1/2 cup of melted butter
Fillings and toppings
300g of ricotta cheese
3 eggs
1 cup of all-purpose flour
1 cup of milk
1 jar (200g) of goiaba jelly
1 1/2 cups of fine oatmeal
1 cup of chopped pecans
1/2 cup of unsalted brown sugar
1/2 cup of melted butter
Fillings and toppings
300g of ricotta cheese
3 eggs
1 cup of all-purpose flour
1 cup of milk
1 jar (200g) of goiaba jelly
In a bowl, combine the oatmeal, pecans, and brown sugar
Add the melted butter and mix well
Poke the bottom and sides of a removable pan with an aro form and reserve
Filling
In a blender, beat the ricotta cheese, eggs, flour, and milk
Pour over the batter and bake for 30 minutes
Remove from oven and let cool
Cover the cheesecake with goiaba jelly and refrigerate.
