Preheat the oven to <temperature>145<unit>°C</unit></temperature>

Add <quantity>2</quantity> eggs, <quantity>4</quantity> egg yolks and <quantity>100<unit>g</unit></quantity> of water to a blender. Mix for 30s to combine

Add <quantity>800<unit>g</unit></quantity> of condensed milk and <quantity>80<unit>g</unit></quantity> of melted butter

Add <quantity>180<unit>g</unit></quantity> of grated parmesan cheese and <quantity>180<unit>g</unit></quantity> of grated unsweetened coconut

Add a pinch of salt and blend for 3m until smooth

Grease a <quantity>23<unit>cm</unit></quantity> diameter baking pan with butter

Add <quantity>1<unit>tbsp</unit></quantity> of caster sugar and swirl to coat the entire pan

Pour the batter into the pan

Bake for 60m until golden brown

Add <quantity>1¼<unit>cup</unit></quantity> of condensed milk to a pot

Add <quantity>½<unit>cup</unit></quantity> of cream cheese and <quantity>¾<unit>cup</unit></quantity> of heavy cream

Turn on the heat to medium and mix everything until homogeneous

Add <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese while constantly mixing

Stir continuously for 15-20m until the mixture starts to thicken and pulls away from the bottom of the pan. It should fall down in batches from the spoon. Turn off the heat

Blend with a hand blender until completely smooth. Transfer the brigadeiro to a plate and let cool at room temperature. The cheese brigadeiro is ready

Place the baking pan in the refrigerator for 45m to firm

Unmold and plate the coconut cheesecake. Top it with <quantity>½<unit>cup</unit></quantity> of guava jam and spread, leaving the edges uncovered

Place the Cheese Brigadeiro in a piping bag fitted with a medium tip and pipe the brigadeiro in different sized dollops around the edge of the cheesecake

Top with <quantity>1</quantity> guava cut into 8 wedges

Garnish with microgreens to taste. The coconut cheesecake & guava jam is ready

Enjoy this creamy, delicious dessert!