Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Ynielle’s Soursop Cheesecake w/ Desiccated Coconut. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ynielle’s Soursop Cheesecake w/ Desiccated Coconut estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can cook Ynielle’s Soursop Cheesecake w/ Desiccated Coconut using 10 ingredients and 3 steps. Here is how you cook it.

Soursop or Guyabano is one of the tropical fruits in the Philippines. It’s good for juicing and ice cream flavours. #nobake #tropicalfruits #uniquebakes

Ingredients and spices that need to be Take to make 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)

Instructions to make 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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