Asian Cheesecake

Asian Cheesecake
  • Yield: 12 servings


2cups flake coconut (about 5 1/2 ounces)
1/4cup butter, melter
1tablespoon all-purpose flour
3 (8-ounce) packages light cream cheese, softened
1/2cup sugar
3tablespoons cornstarch
3 eggs
3/4cup canned light coconut milk (such as Thai Kitchen)
1tablespoon cream of coconut (like Coco Lopez)
Chopped mango


  1. Preheat oven to 350F.
  2. To prepare crust, combine coconut, butter and flour in a medium bowl. Press mixture onto the bottom of a 9-inch springform pan. Bake 12 to 15 minutes, until golden. Let cool before filling.
  3. To prepare filling, beat cream cheese, sugar and cornstarch in a large bowl with an electric mixer until smooth. Add eggs one at a time, mixing on low just until blended. Stir in coconut milk and cream of coconut. Pour filling into crust.
  4. Place pan on a baking sheet. Bake cheesecake 50 to 60 minutes, until cake is almost set. Run a knife around rim of pan to loosen cheesecake. Let cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
  5. To serve, remove springform side. Slice and garnish with chopped mango.

Note: Use a baking sheet under the springform pan to prevent oils from the coconut from leaking onto the bottom of your oven.

Recipe by Gretchen Roberts

Nutritional Info *per serving

  • Calories 300
  • Fat 22g
  • Sodium 250mg
  • Carbohydrate 19g
  • Fiber 1g
  • Protein 8g