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Superama

Chessecake without coconut and almond oven

Name: Chessecake without coconut and almond oven
Prep time: 50 min
Cook time: 50 min
Yield: 8
Cuisine: Internacional
Ingredients: 3/4 cups Great Value® Mashed Sugar; 1 tablespoon cinnamon powder; 135 grams butter, in cubes and cold; 1/2 cups Almonds Great Value®, peeled, toasted and chopped; 1 jar Extra Special® spreadable cream with coconut pieces; 1 on gelatin, hydrated; 1 cup whipping cream, semimontada; 8 tablespoons almond, fillets and toast to decorate; 8 tablespoons grated coconut, to decorate

35 mins

15 mins

Low

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Prepare these rich glasses made from a creamy cheesecake without a coconut oven accompanied by an almond crumble and topped with grated coconut. The best dessert with an extraordinary combination of textures and flavors. The best you've tried!

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Ingredients

8 portions

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3/4 cups Great Value® Mashed Sugar
1 tablespoon cinnamon powder
135 grams butter, in cubes and cold
1/2 cups Almonds Great Value®, peeled, toasted and chopped
1 jar Extra Special® spreadable cream with coconut pieces
1 on gelatin, hydrated
1 cup whipping cream, semimontada
8 tablespoons almond, fillets and toast to decorate
8 tablespoons grated coconut, to decorate

Preparation

For the crumble, in a bowl mix the sugar with the cinnamon, the butter and the almonds. Reservation.

In a blender , add the cheese with the spreadable coconut cream. It adds in a very soft way the grenetina and continues beating until integrating. Mix in an enveloping form with the cream to beat, until a homogeneous mixture is obtained.

In glass cups, form a base by placing a bit of the almond crumble. Stuffed with the mixture of cheese and coconut. Refrigerate 30 minutes, garnish with almonds and coconut before serving.

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