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

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Ynielle’s Soursop Cheesecake w/ Desiccated Coconut is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Ynielle’s Soursop Cheesecake w/ Desiccated Coconut is something which I have loved my entire life.

To get started with this 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 cook that.

Composition needed to serve Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:

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