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Crust:
Whip egg whites until stiff in mixer. Add baking powder.
Add rest of ingredients folding carefully with spoon or spatula.
Transfer to a 10-inch (20 cm) removable bottom cake pan, previously buttered and floured.
Take to preheated oven 350° F (175° C) for 30 minutes.
Remove from oven and separate borders from pan with a knife. Cool. Leave in pan.
Lucuma Cheesecake:
Process lucumas with milk until thick and creamy. Strain.
Add gelatine diluted in water.
Beat cream cheese with sugar and fold into lucuma mixture.
Whipped cream with confectioners sugar, until thick and add to lucuma mixture.
Pour cream on top of pecan crust. Cool in refrigerator until cheesecake sets.
Remove sides of pan and decorate with chocolate shavings and cream. Serve with a light chocolate sauce.
Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.
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