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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. To make ynielle’s soursop cheesecake w/ desiccated coconut you need 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut:
- Take of Emborg cream cheese softened.
- Use of soursop purées (left some pulp for texture).
- Provide of heavy Whipped Cream 35% fat.
- Get of condensed milk (you may add according to your sweetness preference).
- You need of butter.
- Provide of crushed biscuits (combined graham and Tesco shortcake biscuits).
- You need of gelatine melted.
- Use of water.
- Get of vanilla.
- Prepare of 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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