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burnt cassava cheesecake from @foodwithmae
A delicious filipino-inspired burnt cassava cheesecake made with grated cassava, cream cheese, and coconut milk. perfect for dessert lovers and a great addition to any meal.
grated frozen cassava
philadelphia original cream cheese
caster sugar
coconut milk
sweetened condensed milk
medium sized eggs
parchment/baking paper
Instructions
Turn your oven to 220c fan forced. place the cream cheese and sugar into the large mixing bowl. mix together with a spatula until well combined and mixture is smooth. add grated cassava into the mixing bowl and mix together until well combined. add coconut milk into the mixing bowl and mix together until well combined. add condensed milk into the mixing bowl and mix together until well combined. add eggs one at a time into the mixing bowl and mix together until well combined. cut a large piece of parchment paper and place into the cake tin. pour the cake mix into the lined cake tin. bake for 35-40 mins. allow to cool for a minimum of 4 hours, ideally 6-8hrs.
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