Ingredients

• 150 g Quinoa flakes
• 80 g Unsalted butter, melted
• 50 g Brown sugar
• 450 g Cream cheese, softened
• 250 g Lucuma pulp (frozen or fresh)
• 200 ml Sweetened condensed milk
• 30 ml Fresh lime juice
• 7 g Powdered gelatin
• 45 ml Cold water
• 10 g Camu camu powder
• 50 g Sugar
• 100 ml Water
• 5 g Cornstarch

Instructions

1. 1

   Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) springform pan.

2. 2

   For the crust: Combine quinoa flakes, melted butter, and brown sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.

3. 3

   For the filling: Soften gelatin in 45 ml (3 tbsp) cold water for 5 minutes.

4. 4

   In a large bowl, beat cream cheese until smooth. Incorporate lucuma pulp, sweetened condensed milk, and fresh lime juice until well combined.

5. 5

   Heat the gelatin mixture in the microwave for 10-15 seconds or until completely dissolved (do not boil). Slowly whisk the dissolved gelatin into the lucuma mixture.

6. 6

   Pour the filling over the cooled crust. Refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is firm.

7. 7

   For the camu camu glaze: In a small saucepan, combine camu camu powder, sugar, 100 ml (about 1/2 cup) water, and cornstarch. Bring to a boil over medium heat, stirring constantly, until the mixture thickens. Let cool completely.

8. 8

   Once the cheesecake is set and the glaze is cool, carefully spread the camu camu glaze over the top of the cheesecake. Refrigerate for another 30 minutes before serving.

9. 9

   Carefully remove the cheesecake from the pan and serve chilled.