ingredients

200 g of speculoos
5 tbsp melted butter
1 can 400 g pineapple syrup
4 egg yolks
The grated zest of 3 organic limes
1 can of 397 g sweetened condensed milk
grated coconut
200 g of typical cream cheese
Philadelphia

Steps

Step 1

Preheat the oven to 180 ° C.

Butter a mold with high edges and removable bottom 20 cm in diameter.

2nd step

Mix the breadcrumbs in a robot. Add the melted butter.

Place the mixture, pressing it down with your fingertips, in the bottom of the mold.

Reserve cool.

Step 3

Relax the cream cheese with a fork, gradually add (to avoid making lumps) the condensed milk.

Whisk the egg yolks and the zest of 2 lemons until a frothy mixture is obtained.

Gradually add the cheese / condensed milk mixture. Pour the mixture on the dough.

Bake 30 min. at 180 °.

Let stand in the oven off.

Step 4

Place the pineapple slices in a large pan, caramelize them in their syrup, mix them in puree, let cool.

Take out the cheesecake, cover it with pineapple purée, put in the fridge for at least 3 hours.

Sprinkle with lime zest and grated coconut before serving.