Home party dessert - making coconut ricotta cheesecake
I made this recipe because I have coconut cream and ricotta cheese at home. The coconut scent is not too strong, so it goes really well with ricotta cheese. It's not hard, so make it.
6 serving
Within 90 minutes
Yori House
Ingredients
  • Coconut
    100g
  • ricotta cheese
    420g
  • Sugar
    130g
  • egg
    3ea
  • Salt
    1/8tsp
  • Vanilla paste
    1/4tsp
  • Soft flour
    25g
  • unsalted butter
    50g
Video
Cooking Steps
STEP 1/7
Crush biscuits into small pieces and mix with melted non-salt butter.
STEP 2/7
Place mixed 1 in a mold and bake for 10 minutes at preheated oven temperature of 180C.
STEP 3/7
Add ricotta cheese, sugar and coconut cream and mix,
STEP 4/7
Add eggs, salt, and vanilla paste and mix, then add soft flour and mix.
STEP 5/7
Bake at 160C for 80 minutes and 170C for another 10 minutes. *Cook more or less depending on the oven*
STEP 6/7
Cool it down and let it harden in the refrigerator for about 4 hours. Hardened cheesecake is cut clean by soaking the knife in hot water, wiping off the water, and cutting it.
STEP 7/7
You can make it much easier if you watch the video. The music in the video is composed/played by myself. I hope it's a video that heals a lot of people.
Click below for more recipes. http://bit.ly/YoriHouse Thank you.
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