Recipe of Favorite Ynielle’s Soursop Cheesecake w/ Desiccated Coconut
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We hope you got benefit from reading it, now let's go back to ynielle’s soursop cheesecake w/ desiccated coconut recipe. To cook ynielle’s soursop cheesecake w/ desiccated coconut you need 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- You need 255 g of Emborg cream cheese softened.
- Prepare 200 ml of soursop purées (left some pulp for texture).
- You need 200 ml of heavy Whipped Cream 35% fat.
- Use 59 ml of condensed milk (you may add according to your sweetness preference).
- Get 2 sticks of butter.
- Get 1 1/2 cup of crushed biscuits (combined graham and Tesco shortcake biscuits).
- You need 1 tbsp of gelatine melted.
- Take 3/4 cup of water.
- Take 1 tsp of vanilla.
- Prepare 1/2 cup of desiccated coconut (toasted).
Steps 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..
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