We had a lovely dinner party last Saturday. Whenever we have friends over, we like to organize our lunch or dinner around a fun theme. We decided to do a Thai theme!
We love to travel. It is one of the things that really bonded us when we first met and continues to be a passion of ours.
For our honeymoon, we traveled to Thailand, Cambodia and Myanmar. (Hugo had already been to Thailand and Cambodia and had already fallen in love with Thai cooking. He couldn’t wait to share this passion with Alix!)
We loved every moment of our trip and we picked up some cookbooks and lots of cooking ideas along the way!
Ingredients :
For the crust :
- 125g crushed coconut sablé cookies
- 50 g unsalted “noisette butter”
For the filling :
- 600g of cream cheese
- 4 eggs
- 350g Thai coconut rice pudding : 250 g blended + 100 g unblended (see instructions below)
- 2 tbsps of whole wheat flour
- 1/2 tsp powdered kaffir lime
- 1/2 tsp vanilla
For the topping :
Steps to bake to perfection :
1.Prepare the crust first. Crush the coconut sablé cookies in a large bowl with a ladle.
2.Heat the butter in the bowl to make a “beurre noisette”.
3.Turn of the heat. Add cookie crumbs to the butter off the stove.
4.Mix and line your cheesecake dish with the cookie crumb and butter mixture.
5.Put it in the oven (180°) for 10 minutes. (Until you have a warm, toasted color.)
6.In the meantime, prepare your cheesecake filling.
7.In your Kitchenaid mixer, add sugar and cream cheese. Mix on high speed.
8.In a bowl on the side, mix 4 eggs.
9.Add the eggs little by little into your cream cheese and sugar mixture until fully blended.
10.Before adding your rice pudding, blend 250 g of rice pudding with a hand blender until smoothe. Add 100 g of unblended rice pudding (this will give your cheesecake a bit of an interesting puffed rice texture throughout which you can see in the photo of our finished cheesecake). Keep on mixing.
11.Add 2 tbsps of whole wheat flour.
12.Add powdered kaffir lime.
13.Add vanilla.
14.Mix on high speed until fully blended.
15.Add mixture to cheesecake tin.
16.Put in oven on 180° for 35 minutes.
(Enjoy amazing scent emerging from your oven while you wait!)
17.Remove from oven. Cool.
18.Make your mango caramel.
19.Add hot mango caramel topping.
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Connie @ BohemienArt says
coconut and cheesecake… two magic words I never thought of combining! Such a great idea Alix <3
ahedgehoginthekitchen says
Thank you, Connie! You’re so sweet! 🙂 I have to give the credit for creating the recipe to my husband though! He came home from work and said “Ma chérie, I have the best idea for a new cheesecake recipe!” Haha 🙂 It was super yummy! I hope you’ll try the recipe! <3
Connie @ BohemienArt says
hahaha I can’t even imagine my husband saying that! He’s helpless in the kitchen! Lucky you 😉
healthyindiankitchen says
Lovely combination and looks yummy! Thanks for sharing 🙂
A Hedgehog in the Kitchen says
Thank you! <3
tamtamcuisine says
Looks yummy! Will definitely try!
A Hedgehog in the Kitchen says
Enjoy! We’re so glad you like the recipe! Let us know how it goes! 🙂