Coconut cheesecake
By VicentaLakin
Mr. Meng's coconut cheese cake. No coconut milk, instead of milk. With coconuts alone, coconuts are not so rich. If you don't want to call it coconut, bring some coconut
Recipe Recommendations
- cream cheese 100 grams
- fine sugar 10 grams
- milk 80 grams
- coconut 10 grams
- low-gluten flour 10 grams
- protein 20 grams
- cornflakes 10 grams
- powdered sugar 2.5 grams
- sweetening
- baking
- an hour
- simple
Steps for Coconut cheesecake
1
Prepare for use
2
Cream cheese and sugar
3
Add milk and mix it evenly
4
Join the coconuts, mix it evenly, set off the fire
5
We'll cool it down and we'll mix it evenly
6
Put it in the protein
7
Smuggle evenly
8
Into the mold
9
The cornflakes are crushed and scattered on the surface
10
Sifting sugar powder
11
Put it in the oven, mid-level, 180 degrees up and down, put hot water in the oven, and bake for 30 minutes
12
OutCoconut cheesecake Make Tips
It is easier to unmold using a silicone mold. Freshly baked cakes are quite fragile; after letting them cool completely overnight, they can be easily unmolded.