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Recipe of Guatemalan Cheese Cake

Guatemalan Cheese Cake

1h 15 mins
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A delicious bittersweet cake for afternoon tea with the children who arrive from school tired and eager to eat something delicious.
Learn more about fernanda hernandez


8 portions
  • 1 cup coconut, in flakes, for the bark
  • 1 cup hazelnut, toasted and ground, for the crust
  • 70 grams granulated sugar, for the cortex
  • 1/2 milliliters butter, melted, for the crust
  • 680 grams cream cheese, for the filling
  • 205 grams granulated sugar, for the filling
  • 1/2 cups syrup, of coconut, for the filling
  • 1 cup whipped cream, for the filling
  • 1 1/2 cups pineapple, crushed and drained, for filling
  • 3 eggs, for the filling
  • 2 teaspoons rum extract, for the filling
  • 1 cup pineapple juice, for the frost
  • 1 cup brown sugar, for the frost
  • 45 grams cornstarch, for the frost
  • 75 grams jelly, pineapple, for the frost
  • 1 cup Water, boiling, for the frost
  • 585 grams pineapple, in pieces, for frost
  • 110 grams walnut, chopped, for the frost
  • 115 grams grated coconut, toasted


To make the pie crust: combine all the ingredients. Put them in by pressing a greased 23 cm spring mold. Refrigerate 10 minutes. Put in the preheated oven at 180 ° C for 7 minutes.
For the filling of the cake: prepare a cream with cheese and sugar until smooth. Mix the coconut cream, cream and pineapple. Beat the eggs one by one. Add the rum extract, mix well. Put the mixture in the crust. Put in the oven at 180 ° C for 90 minutes. Pass the cake to a cooling rack. Let it cool, then refrigerate it for 8 hours.
Frost In a saucepan, combine the juice, sugar, cornstarch and gelatin. Bring to a boil. Add and mix the boiling water, continue cooking until the sauce thickens. Add the pieces of pineapple and the pieces of the nuts. Refrigerate Spread the frost or cover over the cold cake. Sprinkle with toasted coconut. It serves.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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