Recipe of Tasty Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Ynielle’s Soursop Cheesecake w/ Desiccated Coconut. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

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 achieve it.

Ingredients of Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

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

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

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..