Name: Guatemalan Cheesecake
Prep time: 75 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup coconut, flakes, for the crust; 1 cup hazelnuts, toasted and ground, for the crust; 70 grams granulated sugar, for the crust; 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, coconut, for the topping; 1 cup whipped cream, for the filling; 1 1/2 cups pineapple, mashed and drained, for the filling; 3 eggs, for the filling; 2 teaspoons rum extract, for the filling; 1 cup pineapple juice, for the topping; 1 cup brown sugar, for the topping; 45 grams cornstarch, for the topping; 75 grams gelatin, pineapple, for the topping; 1 cup water, boiling, for the topping; 585 grams pineapple, in pieces, for the topping; 110 grams walnuts, chopped, for the topping; 115 grams shredded coconut, toasted

Preparation

1h 15 mins

Low

To make the pie crust: combine all the ingredients. Press them into a greased 23 cm springform pan. Refrigerate for 10 minutes. Bake in a preheated oven at 180°C for 7 minutes. For the cake filling: prepare a cream with the cheese and sugar until smooth. Mix in the coconut cream, cream, and pineapple. Beat the eggs one at a time. Add the rum extract, mix well. Pour the mixture into the crust. Bake at 180°C for 90 minutes. Transfer the cake to a cooling rack. Let it cool, then refrigerate for 8 hours.