Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut

How to Cook Recipes Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut using 10 ingredients and 3 steps

Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut -

You can have Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients make Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut

1. It's 255 g Emborg Cream Cheese softened.
2. It's 200 ml Soursop purées (left some pulp for texture).
3. Prepare 200 ml Heavy Whipped Cream 35% fat.
4. You need 59 ml condensed milk (you may add according to your sweetness preference).
5. It's 2 sticks butter.
6. It's 1 1/2 cup crushed biscuits (combined graham and Tesco shortcake biscuits).
7. You need 1 tbsp gelatine melted.
8. You need 3/4 cup water.
9. Prepare 1 tsp vanilla.
10. It's 1/2 cup desiccated coconut (toasted).

Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut instructions

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: Softened 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..

Ynielle’s Soursop Cheesecake w/ Desiccated Cocunut - Thank you and good luck