Baked Corn Flakes Coconut Cheesecake

Ingredient

Method

Crust: 50g corn flakes, crushed 60g white chocolate, melted Filling: 165g Cream cheese, soften 25g butter 2 A Eggs 10g Cornstarch 20g high fiber coconut flour 45g Sour cream 20g Granulated sugar 20g Condensed Milk 20g white chocolate, melted 35g full milk 15g corn flakes 1 tsp vanilla essence

Crust:  1. Combine the crushed corn flakes and melted white chocolate until well. 2. Press the crumbs into a 6 inch baking pan to form a crust; prick all over with a fork. 3. Chill for 30 minutes, until firm. Set aside. Filling:  1. Beat cream cheese, butter and sugar  until smooth. Beat in egg until well combined. 2. Then beat in the remaining ingredients except corn flakes until blended. 3. Fold in corn flakes and using spatula to combine it. 4. Pour filling into prepared tin. Bake in preheated oven at 180C for 45-50 minutes (bain marie method).   4. Remove from heat  and leave to cool.  Let it refrigerate for a couple of hours before serve.