A chilled lucuma cheesecake on an Oreo crust with cream cheese, condensed milk, and whipped cream. Lucuma remains the dominant flavor while the dark cookie adds contrast. Gelatin provides only enough structure for clean slices, keeping the filling creamy rather than rubbery.
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Process about five sixths of the Oreo cookies into fine crumbs. Mix with the melted unsalted butter and press firmly into the base of a springform pan lined with parchment paper. Refrigerate for 10 minutes while preparing the filling.
Sprinkle the unflavored gelatin over the cold water and let it bloom for 8 minutes. Microwave for 10 to 12 seconds, only until completely liquid and clear. Do not let it boil.
Beat the room-temperature cream cheese for 2 minutes, until completely smooth. Add the lucuma pulp and condensed milk and beat for 1 more minute, only until the mixture is uniform and distinctly flavored with lucuma.
In another bowl, whip the cold cream to soft peaks. Fold it gently into the lucuma mixture. Stir a few spoonfuls of filling into the liquid gelatin first, then pour that mixture back into the main bowl in a thin stream, folding gently until no streaks remain.
Pour the filling over the chilled crust and smooth the surface. Refrigerate for 4 hours without disturbing the pan, until the edges are firm and the center retains only a slight wobble. The gelatin should support clean slicing without making the cheesecake rigid.
Unmold the cheesecake while thoroughly chilled and roughly crush the remaining Oreo cookies over the top. Cut into 10 portions with a clean knife. And that's it! Each slice should show a firm dark crust and a creamy filling in which lucuma remains the dominant flavor. 🧡
