Asian Cheesecake

  • Yield 12 servings

Coconut and mango take you to Southeast Asia in this not-too-sweet cheesecake.

Asian Cheesecake


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