A creamy, coconut cheesecake with a sweet guava topping
For the crust
300gcrushed digestive biscuits
80gfinely grated fresh or dessicated coconut
85gunsalted buttermelted and cooled
For the coconut filling
375glow-fat cream cheese
For the guava topping
500mlguava pulp sieved to remove all seeds or 400 ml thick guava juice
2-3tspsfresh lemon juice
Preheat the oven to 80 degrees C.
Combine biscuit crumbs, grated coconut, sugar and melted butter in a food processor so that they form a homogeneous mixture. Press this mixture into a 10" springform pan to form a layer of uniform thickness, bake for 10 minutes in the oven and cool on a rack.
To prepare the filling, sprinkle the gelatin over the coconut milk in a saucepan, mix and set aside for 7-10 minutes.
In a saucepan, gently heat cream cheese and condensed milk to a low simmer till combined. Pour into a big bowl.
Now very very slowly warm the gelatin and coconut milk but be very careful NOT TO BOIL. Pour into the cream cheese mixture, whisk to combine and allow to cool for a few minutes.
Add the grated coconut and rum and pour the filling over the cooled base. Level with a spatula and chill in the fridge till set.
To make the topping, mix sugar, guava pulp/juice till the sugar is dissolved. Remove from heat and cool for a few minutes till it just warm. Whisk in the gelatin and cool.
Once the cheesecake has set for a couple of hours, pour the cooled topping evenly over and chill for a couple of hours or even overnight to set.
Remove the cheesecake from the fridge about 20 minutes before you serve.
Cooking time does not include chilling time.
Adapted from The Brazilian Kitchen by Leticia Moreinos Shwartz