How to make coconut light cheesecake

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. So, now let me introduce to you the method of making coconut light cheesecake.

1. Melt the cream cheese in the oven, stir evenly by heating in water, add half of the coconut milk and stir until smooth, and continue to place in a basin of hot water for later use (no need to continue heating)

2.1 Pour into the cream cheese and continue stirring until it becomes smooth and has no particles. Remove from the hot water and let it cool to a lukewarm state.

3.2 Mix the low flour and remaining coconut milk evenly

4.1 Stir into a smooth cheese batter

5.2 Add egg yolk and mix well.

6. Beat the egg whites until they are coarse, add all the sugar and beat until neutral

7. Take 1/3 of the meringue and mix it with the cheese batter, then pour it back into the remaining meringue and mix it evenly.

8. Pour into the baking mold, smooth the surface with a scraper, add cold water to the baking tray about one centimeter high, heat the oven to 150 degrees, and bake for about 50-60 minutes. Until the surface is golden

If you want to make this delicious coconut light cheesecake, please read the above steps carefully, and then learn to make it several times carefully and patiently. In this way, it won’t be long before you see the “results” of your labor.