Thai-Inspired Coconut Cheesecake

Recipe

Thai-Inspired Coconut Cheesecake

Coconut Dream Cheesecake: A Thai Twist on a Classic Dessert

4.9 out of 5

Indulge in the exotic flavors of Thailand with this Thai-inspired coconut cheesecake. Combining the creamy richness of New York-style cheesecake with the tropical essence of coconut, this dessert is a delightful fusion of two culinary worlds. Get ready to embark on a sweet and creamy journey that will transport your taste buds to the vibrant streets of Thailand.

Jan Dec
Dessert› Cheese Dessert› New York-Style Cheesecake
Cuisine of the Americas› American cuisine
Asian cuisine› Southeast Asian cuisine› Thai cuisine

Preparation time

20 minutes

Cooking time

55-60 minutes

Total time

5 hours (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free coconut cookies), Lactose-free (if using lactose-free cream cheese)

Allergens

Dairy (cream cheese), Wheat (in the coconut cookies)

Not suitable for

Vegan, Dairy-free, Nut-free

Ingredients

While the original New York-style cheesecake is known for its dense and tangy flavor, this Thai-inspired version adds a unique twist by incorporating the tropical flavors of coconut. The crust is made with crushed coconut cookies instead of traditional graham crackers, and the filling is infused with coconut milk and a hint of lemongrass. The result is a luscious and creamy cheesecake with a delightful Thai flair. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 32g (Saturated Fat: 20g)
  • Carbohydrates: 36g (Sugar: 24g)
  • Protein: 7g
  • Fiber: 1g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
  2. 2.
    In a medium bowl, combine the crushed coconut cookies and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
  3. 3.
    In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  4. 4.
    Add the coconut milk, eggs, lemongrass paste, and vanilla extract to the cream cheese mixture. Beat until well combined.
  5. 5.
    Gradually add the flour and salt, mixing until just incorporated.
  6. 6.
    Pour the filling over the crust in the springform pan.
  7. 7.
    Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
  8. 8.
    Remove from the oven and let the cheesecake cool to room temperature.
  9. 9.
    Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

  • Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
  • Lemongrass paste — If fresh lemongrass is not available, substitute with lemongrass paste for convenience and consistent flavor.

Tips & Tricks

  • To achieve a smooth and creamy texture, make sure all the ingredients are at room temperature before mixing.
  • Avoid overmixing the batter to prevent cracking on the surface of the cheesecake.
  • For an extra touch of Thai flavor, garnish the cheesecake with toasted coconut flakes and a drizzle of coconut syrup.

Serving advice

Serve each slice of Thai-Inspired Coconut Cheesecake with a dollop of whipped cream and a sprinkle of toasted coconut flakes. The creamy and tropical flavors of the cheesecake pair perfectly with the light and airy whipped cream.

Presentation advice

To enhance the Thai-inspired presentation, decorate the top of the cheesecake with edible orchid flowers or fresh mint leaves. The vibrant colors and delicate petals will add a touch of elegance to your dessert.

More recipes...