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We hope you got insight from reading it, now let's go back to ynielle’s soursop cheesecake w/ desiccated coconut recipe. You can cook ynielle’s soursop cheesecake w/ desiccated coconut using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- Provide 255 g of Emborg cream cheese softened.
- Prepare 200 ml of soursop purées (left some pulp for texture).
- Prepare 200 ml of heavy Whipped Cream 35% fat.
- Get 59 ml of condensed milk (you may add according to your sweetness preference).
- You need 2 sticks of butter.
- You need 1 1/2 cup of crushed biscuits (combined graham and Tesco shortcake biscuits).
- Use 1 tbsp of gelatine melted.
- Take 3/4 cup of water.
- You need 1 tsp of vanilla.
- Provide 1/2 cup of desiccated coconut (toasted).
Instructions to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- Making the crust: Melt the butter and then mix it with the crushed biscuits. Flattened to the mould pan and chill for about 2 hours.
- Making the Cheesecake: Soften the cream cheese then add the milk, vanilla, soursop purée, and the whipped cream. Blend at high speed then Low. Pour in the gelatine and continue mixing until smooth..
- Add the toasted desiccated coconut and chill overnight..
Coconut is a commonly used ingredient in a variety of food recipes. The white, fleshy part of the fruit is used to prepare various delicious dishes such as ice cream, cake, cookies, pie, and several other recipes. This Coconut Cheesecake from Delish.com is the best. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary.
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