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How To Make Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

We can cook Ynielle’s Soursop Cheesecake w/ Desiccated Coconut using 10 ingredients and 3 steps. Here is how you achieve Ynielle’s Soursop Cheesecake w/ Desiccated Coconut.

Ingredients of Ynielle’s Soursop Cheesecake w/ Desiccated Coconut

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

Ynielle’s Soursop Cheesecake w/ Desiccated Coconut instructions

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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