INGREDIENTS:
- 150g cornstarch biscuit
- 70g unsalted butter
cheesecake dough
- 500g of Catupiry ® Requeijão
- 190g ricotta
- 100g chopped Brazil nuts
- 3 eggs
- 395g Condensed Milk
- 15g vanilla essence
- 15g lemon juice
MODE OF PREPARATION:
Preheat the oven to 150°C. Crush the cornstarch biscuits, add the butter with your fingertips until you get a dough. Distribute the dough in the form of a removable background and pre-bake for about 5 minutes and reserve. Blend the cottage cheese, ricotta, eggs and Brazil nuts in a blender. Place in the bowl of a mixer and add the condensed milk, beat until smooth.
Add the vanilla, lemon juice and beat until the cream is smooth. Pour the cream over the reserved pie base. Bake for approximately 20 minutes or until pierced with a fork and comes out clean. Cover with creamy guava paste. Serve in slices.
