Dough
2 cups of wheat flour with yeast
1/2 cup of sugar
1/2 cup of butter
1 tablespoon of grated lemon zest
1/2 teaspoon of salt
1 egg
Filling
150g of finely grated cheese
1 can of condensed milk
2 egg yolks
2 egg whites beaten until fluffy
2 tablespoons of cornstarch
1 can of heavy cream
Topping
3/4 cup of guava jelly
1 1/2 tablespoons of water
1 tablespoon of cornstarch
Accessory
A 22 cm diameter round cake pan greased with butter
Dough
2 cups of wheat flour with yeast
1/2 cup of sugar
1/2 cup of butter
1 tablespoon of grated lemon zest
1/2 teaspoon of salt
1 egg
Filling
150g of finely grated cheese
1 can of condensed milk
2 egg yolks
2 egg whites beaten until fluffy
2 tablespoons of cornstarch
1 can of heavy cream
Topping
3/4 cup of guava jelly
1 1/2 tablespoons of water
1 tablespoon of cornstarch
Accessory
A 22 cm diameter round cake pan greased with butter
Dough
1
In a bowl, mix all the ingredients until homogeneous
2
Cover and refrigerate for 10 minutes
3
Preheat the oven to medium temperature
4
Line the bottom and sides of the cake pan with the dough
5
Use a fork to poke holes in the dough to prevent bubbles from forming
Filling
1
In a bowl, mix all the ingredients until homogeneous
2
Fill the dough with this cream and cover with aluminum foil
3
Bake at medium temperature for 40 minutes
4
Remove the foil and let it rest for another 10 minutes or until golden brown
5
Let it cool down
Topping
1
In a saucepan, mix all the ingredients over medium heat, stirring constantly, until the jelly dissolves and the mixture thickens slightly
2
Cover the cheese cake with this mixture and refrigerate for at least 2 hours.
