Brazil

Crushed cornstarch biscuit

Butter

Natural creamcheese

Coconut milk

Shredded Coconut

Sugar

Chocolate syrup

Eggs

prestige cheesecake

Numa tigela, misture o biscoito moído com a manteiga. Aperte bem a mistura no fundo de uma forma alta de fundo removível com 20 cm e untada. Reserve na geladeira.

In a bowl, mix the crushed biscuit with the butter. Squeeze the mixture into the bottom of a 20 cm high, greased, removable bottom tin. Reserve in the fridge.

Recheio: no liquidificador bata o creamcheese com leite de coco,os ovos,o coco e o açúcar. Coloque na forma e leve ao forno preaquecido em temperatura média, por 50 minutos ou até assar e dourar levemente. Retire do forno e deixe esfriar completamente.

Stuffing: in the blender, beat the creamcheese with coconut milk, eggs, coconut and sugar. Place in pan and bake in preheated oven at medium temperature for 50 minutes or until baked and lightly browned. Remove from oven and let cool completely.

Cobertura: Desenforme e polvilhe com coco ralado e regue com a calda de chocolate antes de servir.

Coverage: Unmold and sprinkle with grated coconut and drizzle with chocolate syrup before serving.

Dica: Não asse demais e não coloque na geladeira para o recheio não ficar muito seco. 

Tip: Don't bake too much and don't put it in the fridge so the stuffing doesn't get too dry.

prestige cheesecake

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