Crust
100 g of butter
2 eggs
2 1/2 cups all-purpose flour
Cheese cream
250 g cream cheese
1 can condensed milk
1 tablespoon unflavored gelatin
Topping
700 g frozen cupuaçu pulp, thawed
3 cups grated coconut
Crust
100 g of butter
2 eggs
2 1/2 cups all-purpose flour
Cheese cream
250 g cream cheese
1 can condensed milk
1 tablespoon unflavored gelatin
Topping
700 g frozen cupuaçu pulp, thawed
3 cups grated coconut
In a mixer, beat the butter and eggs until smooth
Add the flour gradually and mix until the dough is smooth
Wrap in plastic wrap and refrigerate for 15 minutes
Open the dough and line the bottom and sides of a 23 cm diameter cake pan with removable bottom, greased with butter
Pierce the dough with a fork, place it in a preheated oven at 220°C and bake for 25 minutes. Reserve
Cheese cream
In a blender, beat the cream cheese, condensed milk, and prepared gelatin according to package instructions
Pour the cream over the cake and refrigerate
Topping
In a saucepan, combine the cupuaçu pulp and grated coconut
Heat over low heat for 50 minutes, stirring until a gel-like consistency is reached
Let it cool and spread over the cheesecake
Serve chilled.
