Ynielle’s Soursop Cheesecake w/ Desiccated Coconut
Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ynielle’s soursop cheesecake w/ desiccated coconut. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have ynielle’s soursop cheesecake w/ desiccated coconut using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
  1. Take 255 g Emborg cream cheese softened
  2. Get 200 ml soursop purées (left some pulp for texture)
  3. Make ready 200 ml heavy Whipped Cream 35% fat
  4. Take 59 ml condensed milk (you may add according to your sweetness preference)
  5. Take 2 sticks butter
  6. Prepare 1 1/2 cup crushed biscuits (combined graham and Tesco shortcake biscuits)
  7. Take 1 tbsp gelatine melted
  8. Prepare 3/4 cup water
  9. Prepare 1 tsp vanilla
  10. Get 1/2 cup desiccated coconut (toasted)
Instructions to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
  1. 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
  2. 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.
  3. Add the toasted desiccated coconut and chill overnight.

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