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We hope you got insight from reading it, now let’s go back to 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 cook that.
The ingredients needed to cook Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- You need Emborg cream cheese softened
- Prepare soursop purées (left some pulp for texture)
- Take heavy Whipped Cream 35% fat
- Take condensed milk (you may add according to your sweetness preference)
- Provide butter
- Take crushed biscuits (combined graham and Tesco shortcake biscuits)
- Get gelatine melted
- Use water
- Get vanilla
- Take desiccated coconut (toasted)
Steps to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- 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
- 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.
- Add the toasted desiccated coconut and chill overnight.
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary. Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. If a recipe calls for unsweetened desiccated coconut and a sweetened variety is used, the result may be a cloying recipe which is far sweeter than desired. A wide variety of desiccated coconut s options are available to you, such as taste, drying process, and packaging. So, should I replace the desiccated coconut with plain flour or just leave it out and not add anything?
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