AuthorBiteSized
DifficultyBeginner

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Yields1 Serving
Total Time1 hr 30 mins
Cookie Base



Cream Cheese Mixture







Latik Sauce



Latik Topping


Prepare crust mixture
1

Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.

Place crust in container
2

Pack cookie base onto the bottom of a spring form pan tightly and chill.

Toast flour
3

In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.

Bloom gelatin
4

In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.

Make cheesecake mixture
5

Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.

Form cheesecake
6

Pour cheesecake mixture over the cookie base and refrigerate until firm and set.

Make latik sauce
7

In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.

Make latik curds topping
8

In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.

Finish cheesecake
9

Top cheesecake with sauce and latik curds. Slice and serve.

Ingredients

Cookie Base



Cream Cheese Mixture







Latik Sauce



Latik Topping


Directions

Prepare crust mixture
1

Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.

Place crust in container
2

Pack cookie base onto the bottom of a spring form pan tightly and chill.

Toast flour
3

In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.

Bloom gelatin
4

In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.

Make cheesecake mixture
5

Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.

Form cheesecake
6

Pour cheesecake mixture over the cookie base and refrigerate until firm and set.

Make latik sauce
7

In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.

Make latik curds topping
8

In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.

Finish cheesecake
9

Top cheesecake with sauce and latik curds. Slice and serve.

Notes

Biko Cheesecake