Spiced Lemongrass Coconut Cheesecake Recipe

About this recipe

Spiced Lemongrass Coconut Cheesecake is a unique fusion dessert that blends the tropical flavors of Thai cuisine with the creamy indulgence of a classic cheesecake. Infused with aromatic lemongrass and a touch of warming spices, this dessert offers a delightful balance of sweet, spicy, and savory notes. Complemented by a hint of coconut and a subtle seafood twist with a shrimp-based crust, this cheesecake is a decadent choice for adventurous palates and perfect for a romantic date night or a special occasion. It’s a creamy, high-protein dessert designed to impress while staying budget-friendly and full of bold flavors. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 g Cream Cheese
• 400 Ml Kara Coconut Cream
• 100 g Coconut Powder (Desicated)
• 1 Kg Prawns Small Shrimps
• 100 g Lemon Grass
• 20 g Cardamom Powder
• 6 pcs White Eggs
• - Vanilla Essence
• 500 g Digestive Biscuits
• 100 g Unsalted Butter
• 20 g Cinnamon
• 500 g Sugar
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. Preheat your oven to 160°C (320°F). Grease a 7-inch springform pan and line the bottom with parchment paper.
2. 2. Crush the digestive biscuits into fine crumbs and mix with melted butter, desiccated coconut, and minced shrimp. Press this mixture firmly into the base of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. 3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. 4. Stir in the coconut cream, finely chopped lemongrass, ground cardamom, ground cinnamon, vanilla extract, lime juice, and salt. Mix until fully combined and smooth.
5. 5. Pour the cheesecake mixture over the cooled crust and smooth the top. Tap the pan lightly on the counter to remove any air bubbles.
6. 6. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
7. 7. Remove the cheesecake from the water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
8. 8. Before serving, garnish the cheesecake with a sprinkle of desiccated coconut and a wedge of lime, if desired. Slice into portions and enjoy!