Coconut Cheese Cake

Name: Coconut Cheese Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g coconut powder; 45g Low-gluten flour; 40g Egg white

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There were a lot of plans for the summer vacation. I had to study like hard-working mothers and make every breakfast carefully! Ashamed! Breakfast is still the same. I still want to make a series of healthy ice cream during the holiday. The poor ice cream book was put on the shelf by me. VICKY doesn’t eat ice cream anymore — I’m lacking motivation, I’m too lazy to do it! So hot, icy and nutritious cheesecake has become a substitute for ice cream. The most important thing is to make this cake and stir it in a container. A simple, healthy and nutritious cheesecake with a slippery texture that is absolutely comparable to ice cream!

Ingredients

Coconut Cheese Cake

1. Soften the unsalted butter of ingredient A, add powdered sugar and low-gluten flour and mix well with a rubber knife to form a dough

2. The bottom of the cake tin is cushioned with cake paper, and the dough mixed in step 1 is spread on the bottom of the cake tin

3. The cream cheese of material B is softened at room temperature, add coconut milk and sugar, heat over water and mix well

4. Add coconut flour in step 3 and mix well with a rubber knife

5. After the cheese paste in step 4 is allowed to cool, add egg whites and mix well (this time the egg yolk is stained with egg yolk)

6. Add sifted low-gluten flour and mix well

7. Pour the coconut cheesecake batter into the cake tin, and sprinkle fruit oatmeal on the surface

8. Preheat the oven at 180 degrees, pour a cup of water on the baking tray, place it on the lower level of the oven, put the cake mold on the grill, and place it on the third level of the oven, which is the upper level of the baking tray. 25 minutes