Coconut Milk Cheese Cake. Add salt and sugar and pulse to combine. In a second bowl beat the cream cheese until smooth.
For the creamy cheesecake filling you need only 4 ingredients. Whirl and set aside. If you want the cheesecake to get nice and creamy please make sure to use full-fat coconut milk no low-fat coconut milk.
This creates a silky smooth crack-free cheesecake.
In one bowl beat the heavy cream and the powdered sweetener until stiff peaks form. Wrap bottom and sides of pan in a double layer of aluminum foil then set a. Bake at 325 degrees for 30 minutes then reduce the temperate to 300 for the remaining time. In one bowl beat the heavy cream and the powdered sweetener until stiff peaks form.