Coconut cheesecake Recipe

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  1.Prepare materials

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  2. Heat the coconut milk, add butter, and add cream cheese.

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  3.It is better to stir quickly without particles.

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  4. Beat the egg yolks, add them to the cheese paste in batches and mix well.

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  5. Mix the low-gluten flour and cornstarch, sift, and add to the egg yolk paste.

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  6. Stir well and set aside.

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  7.Add egg whites to lemon juice, beat into a coarse foam and add sugar.

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  8.Add sugar in portions and beat until wet foam forms.

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  9.Preheat the oven to 170 degrees

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  10.Add 1/3 of the beaten egg whites into the egg yolk paste and mix well.

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  11. Pour the mixed egg yolk paste into the remaining 2/3 of the egg whites.Mix well.

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  12. Wrap the outside of the mold with tin foil, and slowly pour the mixed cake batter into the mold inside, shake it gently a few times.

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  13. Add water to the baking pan, put it into the cake mold, and bake at 170 degrees for 90 minutes.

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  14. When the time is up, shake it a few times and turn it upside down, then let it cool and release it from the mold.

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  15.A very delicate cake.