📝 About This Recipe
This exquisite fusion masterpiece marries the soul-warming comfort of Thai Khao Niao Mamuang with the decadent, silky texture of a classic New York-style cheesecake. Featuring a fragrant pandan-infused sticky rice base instead of a traditional crust, it is topped with a luscious coconut cream cheese filling and finished with a vibrant Alphonso mango glaze. Every bite offers a sophisticated play on textures—chewy, creamy, and velvety—making it the ultimate showstopper for any celebration.
🥗 Ingredients
The Sticky Rice Base
- 1.5 cups Thai Sweet Rice (Glutinous Rice) (soaked for at least 4 hours or overnight)
- 3/4 cup Full-fat Coconut Milk (canned, well-shaken)
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1 piece Pandan Leaf (knotted, for aroma)
Coconut Cheesecake Filling
- 24 ounces Cream Cheese (3 blocks, softened to room temperature)
- 3/4 cup Granulated Sugar
- 1/2 cup Coconut Cream (the thick part from the top of the can)
- 3 large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cornstarch
Mango Glaze and Garnish
- 1 cup Fresh Mango Puree (from ripe honey or Alphonso mangoes)
- 1 teaspoon Lime Juice
- 1 teaspoon Gelatin Powder (bloomed in 1 tbsp cold water)
- 1 large Fresh Mango (sliced into thin wedges for garnish)
- 1 tablespoon Toasted Mung Beans or Sesame Seeds (for crunch)
- 4-5 pieces Fresh Mint Leaves (for color)
👨🍳 Instructions
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1
Drain the soaked glutinous rice and steam it in a cheesecloth-lined steamer basket over boiling water for 25-30 minutes until translucent and tender.
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2
While rice steams, heat 3/4 cup coconut milk, 1/4 cup sugar, and salt in a small saucepan with the pandan leaf until sugar dissolves. Do not boil.
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3
Transfer the hot steamed rice to a bowl, pour the coconut milk mixture over it, discard the pandan leaf, and stir gently. Cover and let sit for 20 minutes to absorb the liquid.
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4
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly in two layers of heavy-duty aluminum foil.
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5
Press the warm coconut sticky rice into the bottom of the prepared pan, creating an even, compact layer. Set aside to cool slightly.
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6
In a large bowl, beat the softened cream cheese and 3/4 cup sugar until completely smooth and fluffy, about 3 minutes. Scrape down the sides frequently.
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7
Whisk in the coconut cream, vanilla, and cornstarch. Add eggs one at a time, mixing on low speed just until incorporated to avoid adding too much air.
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8
Pour the cheesecake batter over the rice base. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan (bain-marie).
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9
Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let it cool inside for 1 hour.
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10
Remove from the water bath and refrigerate for at least 6 hours, preferably overnight, to set the texture.
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11
For the glaze: Heat mango puree and lime juice in a small pan. Stir in the bloomed gelatin until dissolved. Let it cool to room temperature but remain liquid.
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12
Pour the mango glaze over the chilled cheesecake, spreading it to the edges. Chill for another hour until the glaze is firm.
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13
Carefully run a knife around the edge, release the springform ring, and garnish with fresh mango slices, toasted mung beans, and mint before serving.
💡 Chef's Tips
Ensure the cream cheese and eggs are truly at room temperature to prevent lumps in your filling. Don't skip the water bath; it provides the gentle heat needed to prevent the rice from hardening and the cheesecake from cracking. Use the ripest mangoes you can find—Nam Dok Mai or Alphonso varieties provide the most authentic Thai flavor profile. When pressing the rice into the pan, lightly wet your spatula or fingers with water to prevent the sticky rice from clinging to you. For a cleaner slice, dip a sharp knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a side of extra salted coconut sauce (coconut milk simmered with a pinch of salt and rice flour) for drizzling. Pair with a glass of chilled Late Harvest Riesling or a sweet Moscato d'Asti. A hot cup of Jasmine tea or Thai Butterfly Pea flower tea cuts through the richness beautifully. Add a scoop of coconut sorbet on the side for a refreshing temperature contrast. Serve on a dark slate or banana leaf-lined plate to make the vibrant yellow mango pop.