Name: Christmas Cheesecake
Prep time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups cookies, for the crust; 3/4 cups butter, melted for the crust; 1/2 cups coconut, ground for the crust; 2 cups cream cheese, for the cheesecake; 3/4 cups icing sugar, for the cheesecake; 1 tablespoon vanilla essence, for the cheesecake; 1/2 cups whipping cream, for the cheesecake; 2 envelopes unflavored gelatin powder, hydrated and melted, for the cheesecake; 1 cup water, hot for the lemon jelly; 1 envelope lime gelatin; 1 cup cream cheese, for the lemon jelly; 1 cup condensed milk, for the lemon jelly; 1 cup evaporated milk, for the lemon jelly; 2 envelopes unflavored gelatin powder, hydrated and melted, for the lemon jelly; 1 cup strawberries, for the strawberry jelly; 1 cup maraschino cherries, for the strawberry jelly; 2 envelopes unflavored gelatin powder, hydrated and melted for the strawberry jelly; lime, sliced; edible sugar pearls, for decoration

Preparation

Low

For the crust, place the cookies in a resealable bag and crush with a rolling pin until you have a semi-fine powder. Set aside. In a bowl, mix the cookie crumbs with the coconut and butter until fully integrated. Place in a 20 cm diameter mold and, with the help of a spoon, press down to compact and form the base. Set aside.