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

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, ynielle’s soursop cheesecake w/ desiccated coconut. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ynielle’s Soursop Cheesecake w/ Desiccated Coconut is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Ynielle’s Soursop Cheesecake w/ Desiccated Coconut is something which I have loved my whole life.

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

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