Chinese Cheesecake with Coconut Milk
2 servings
75 minutes
Chinese cheesecake with coconut milk is a delicate and airy dessert that combines the harmony of cream cheese, exotic coconut milk, and a light citrus tang. Its origin is linked to the adaptation of Western recipes in Asian cuisine, where fine textures and refined flavors are valued. This cheesecake, made in a water bath, turns out especially soft and velvety. The coconut sauce adds a silky sweetness to the dessert, while mint refreshes and completes the composition. It is perfect for serving after rich dishes due to its lightness and elegance. Its soft, melting flavor makes it a favorite among fans of delicate desserts.
1
To prepare the dessert, beat the butter, milk, and Philadelphia cheese until smooth.
- Butter: 50 g
- Coconut milk: 100 ml
- Cream cheese (Philadelphia): 150 g
2
Separate the whites from the yolks. Whip the whites with sugar. Add lemon juice, yolks, and flour to the cheese mixture - mix everything. Add the whipped whites - combine.
- Lemon juice: 20 ml
- Wheat flour: 60 g
- Sugar: 140 g
3
Place the resulting mass in a baking dish and put it in a water bath in the oven.
4
Bake at 130 degrees for 1 hour and 15 minutes.
5
Cool in the oven.
6
Coconut sauce can be used to decorate the dessert.
7
Cooking method:
8
Mix coconut milk, cream, sugar, and Madagascar vanilla and bring to a boil for one minute. Remove from heat and cool. Then drizzle the dessert with the resulting sauce. Garnish with mint.
- Coconut milk: 100 ml
- Sugar: 140 g
