Peruvian Lucuma Cheesecake

Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill for at least 30 minutes.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add the thawed lucuma pulp, sweetened condensed milk, and vanilla extract to the cream cheese mixture. Beat on medium speed until fully incorporated and smooth, about 2-3 minutes.

In a separate cold bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the lucuma cream cheese mixture until no streaks remain.

Pour the lucuma cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until firm.

Carefully remove the cheesecake from the springform pan before serving. Garnish as desired.