Q: Can I substitute another type of cheese for cream cheese in this recipe?
A: It’s best to use cream cheese for this recipe to maintain the intended texture and flavor.
Q: Is it necessary to use a water bath when baking this cheesecake?
A: This recipe doesn’t specify a water bath, but using one can help prevent cracks and ensure even cooking.
Q: Can I use fresh coconut instead of coconut milk and desiccated coconut?
A: Yes, fresh coconut can be used, but you’ll need to adjust the quantity and preparation method accordingly.
Thai Coconut Cheesecake
Notes
Ingredients:
- Cream Cheese, 130g
- Coconut Milk, 50g
- Sugar, 50g
- Low Gluten Flour, 25g
- Eggs, 3 pcs
- Butter, 30g
- Desiccated Coconut, as needed
- Brown Sugar, as needed
- Crushed Biscuits, for the base
- White Sugar, for the base
- Prepare crushed biscuits for the base.
- Mix biscuits with white sugar and melted butter.
- Prepare a mold and line it with foil.
- Evenly spread the biscuit mixture at the bottom and around the sides of the mold.
- Prepare the cream cheese.
- Add sugar to the cream cheese and beat until smooth.
- Mix in eggs one at a time, beating well after each addition.
- Stir in coconut milk.
- Add desiccated coconut and mix well.
- Pour the cheese mixture into the mold.
- Bake in a 180°C oven for 40 minutes.
- In a saucepan, add brown sugar.
- Add coconut milk to the sugar and boil until thick.
- Remove the cheesecake from the oven and mold.
- Drizzle the prepared syrup over the surface of the cheesecake.
- High in Calories
- Contains Dairy
- Source of Protein
- Contains Gluten
