No-Bake Tamarind and Coconut Cheesecake with María Biscuit Base

Base

1. Line the base of a 20 cm springform pan with paper. Mix the crushed biscuits with the melted butter, spread them over the bottom and press into a compact layer.

   

2. Refrigerate the base for 20 minutes while you prepare the filling.

Filling

3. Hydrate the gelatin in the 40 ml of cold water and dissolve it according to the package instructions, without letting it boil.
4. Dilute the 70 g of concentrated tamarind pulp in the 40 ml of hot water. Strain, let cool to room temperature and mix with the dissolved gelatin until no lumps remain. Do not let it set before incorporating it.
5. Beat the cream cheese with the cream of coconut and powdered sugar until smooth.
6. Whip the well-chilled cream until it forms soft peaks. Add the tamarind and gelatin mixture to the cream cheese mixture, then fold in the whipped cream with a spatula. The mixtures should not be hot.

   

7. Pour the filling over the biscuit base, smooth the surface and refrigerate for 6 hours or until firm.

   

Topping and presentation

8. While the cheesecake chills, strain the pulp for the topping if it has fibers. Put it in a saucepan with the 100 ml of water and the sugar; add the lime juice if desired and cook for 8 to 10 minutes.

   

9. If the topping needs thickening, dissolve the cornstarch in the tablespoon of water, add it to the saucepan and cook for 1 more minute. Let cool completely.
10. Spread a thin layer of cold topping over the firm cheesecake and decorate with the toasted coconut.

    

11. Run a warm knife around the edge, remove from the pan and cut into 8 servings.