Ingredients
Crust & balls
250 gr biscuits, crushed
500 gr dulce de leche
pinch of salt
50 gr butter, melted
50 gr coconut, shredded
Cheese filling
500 gr cream cheese
500 ml heavy cream
80 gr vanilla flavor instant pudding
200 gr sour cream
Topping
200 gr dulce de leche
20 ml milk
150 ml heavy cream
20 gr sugar
few tbsp shredded coconut
Preparation:
Crust:
Stir all the crust ingredients together. Take 2/3 of the mixture, pour into 24cm pan and pack in very tightly.
Keep the 1/3 in the refrigerator, we'll use it for the balls on the top.
Filling:
Put all the ingredients into a mixer and wisk until there are peaks and the mixture is quite firm.
Pour the filling on top of the crust and freeze at least 5 hours (or overnight).
Assembling and topping:
Take the crust mixture and create tiny balls, cover each with the shredded coconut. Combine the milk with the dulce de leche and heat in the microwave few seconds until it's liquid.
Take out the cheesecake from the freezer and remove from the pan.
Pour the dulche de leche on the top.
Wisk the heavy cream with the sugar to a stiff peaks.
Put the balls on top of the dulce de leche and decorate with the cream. Keep in the refrigerator until served.
Enjoy!