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Thai Coconut Cheesecake

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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
Instructions:
  1. Prepare crushed biscuits for the base.
  2. Mix biscuits with white sugar and melted butter.
  3. Prepare a mold and line it with foil.
  4. Evenly spread the biscuit mixture at the bottom and around the sides of the mold.
  5. Prepare the cream cheese.
  6. Add sugar to the cream cheese and beat until smooth.
  7. Mix in eggs one at a time, beating well after each addition.
  8. Stir in coconut milk.
  9. Add desiccated coconut and mix well.
  10. Pour the cheese mixture into the mold.
  11. Bake in a 180°C oven for 40 minutes.
  12. In a saucepan, add brown sugar.
  13. Add coconut milk to the sugar and boil until thick.
  14. Remove the cheesecake from the oven and mold.
  15. Drizzle the prepared syrup over the surface of the cheesecake.
Nutrition:
  • High in Calories
  • Contains Dairy
  • Source of Protein
  • Contains Gluten