| Ingredient | Method |
| Base : 400g crushed digestive biscuit, 155g melted salted butter
Filling:
600g
cream cheese,
80g caster
sugar,
6B eggs, 70g butter, 120g condensed milk, 120g sour cream,
1tsp lemon juice, 150g thick coconut milk
50g corn starch,30g LP flour, 1tsp vanilla essence Topping:
8g gelatine powder,
30g hot water, 300g heavy cream,
40g sugar (may adjust accordingly), 50g coconut powder, 10g milk, 100g cream cheese, 10g condensed milk, 30g sour cream
Other: coconut chips |
1. Base:
stir all ingredients until combined. Press mixture into base of 8 inches cake
tin.
2. Filling: beat together the cream cheese, butter, condensed milk, sugar, and vanilla extract until thick and creamy. Add the egss, one at a time and continue mixing until the mixture is well blended.
3. Fold in lemon juice, sour cream, flour and corn starch and mix until well combined.
4. Pour the filling into tin. Baked for 60 minutes or until surface almost set at 180C. Cool completely and chill.
5. Topping: sprinkle gelatin and sugar over hot water and let sit for at least 5 minutes. Microwave gelatin mixture until melted. Set aside. 6.In another clean bowl, beat cream cheese, sour cream, milk, coconut powder and condensed milk until combine. Then, pour the gelatin mixture into it and mix well. 7. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 8. Using a whisk, fold one-third of the cream into the jasmine mixture to lighten it. Fold in remaining cream using a rubber spatula. 9. Pour into chilled cake, and chill overnight. 10. Sprinkle with coconut chips and served.
|
No comments:
Post a Comment