Coconut Cheesecake (Bolo de Queijadinha)

This traditional dessert combines savory and sweet aromas in a cake that is both easy to make and hard to resist.

In the past, Queijadinha cakes were sold everywhere in Brazil: bakeries, pastry shops, grocery stores, supermarkets: you could even buy at street stands - nowadays it is harder to find, we could almost say it went out of style and today it is kind of forgotten (strange isn’t it, for such a delicious cake).

Without discrediting the fluffy cakes of course, thick and creamy cakes such as this one also have their strong following, and recipes including condensed milk help in that respect. This cake is one of those that you put on the table and then its everyone for themselves! This Queijadinha is very tasty and easy to make. All it takes coconut has no way to get bad, especially if mixed with condensed milk and cheese: the only difficulty here is not to let the cake bake for too long or it will become dry. Some recipes for this cake are without using any flour; traditionally Queijadinha can be baked as a single big cake or small cupcakes.

A Queijadinha cheesecake

Preparing the Queijadinha

* 2 cups whole milk
* 4 eggs, at room temperature
* 6 tablespoons flour
* 1 small can sweetened condensed milk
* 2 tablespoons (soup) of sugar
* 1 cup (100 g) grated coconut
* 1 cup (100 g) grated Parmesan cheese

* 1/2 cup water
* 1 cup sugar


1) Prepare a cake mold, greasing and flouring it. Using a blender, blend together all the cake ingredients, starting with the liquid ingredients, and pour in the mold. (You can also first pour the syrup in, then the cake mixture over it)

2) Preheat the oven to 350 ˚F (175 °C) for 30 minutes or until the queijadinhas is baked and the top is nice and golden. Do not let it brown too much, otherwise your cake will become too dry.

3) Allow your cake to cool down for at least 10 minutes, then unmold. Serve chilled.

Making the Syrup:

4) Prepare the syrup in a skillet on a burner starting with the water and the sugar; melt and dissolve the sugar. Keep stirring to caramelize the syrup.

Pour some syrup over each piece when serving the queijadinhas, and if desired, sprinkle with grated coconut.

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