I have and have tried other cheesecake recipes, but I particularly love this one! Not only for its flavor but for its simplicity and practicality, you don’t need any skills to make this delicacy! The only problem is that we eat too much, there’s not even a trace left the next day!
Mix:
3 packages (100g each) of grated coconut
3 packets of grated parmesan cheese (50g each)
2 cups of sugar (tea)
6 eggs
Place in paper pans suitable for the oven, filling until there is 1 finger left to the edge. Bake in a preheated oven at 200º until golden. Yields 12 to 15 units.
Important Notes:
* If you can use freshly grated parmesan or semi-cured cheese, it will be tastier, but if you only have packet cheese you can do it the same way.
* I placed the paper cups inside the muffin pan.
If you only have the paper mold, use 2 or 3 of them for each cheesecake, which works well, and it stays firmer, so you don’t need to put it in the muffin mold.
*I haven’t tested baking them in pie form, but I believe that if you grease them well and flour them, you can unmold them later.
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