Mango Sticky Rice Cheesecake

Base (5 h)

1. Soak rice
   • Soak rice in plenty of cold water for 4 h or overnight. Drain well.
2. Cook rice
   • Steam 20–25 min until tender, or cook in a rice cooker with ≈10% less water than usual.
3. Sweeten
   • Heat coconut milk, palm sugar, and salt in a small saucepan until sugar dissolves. Do not boil.
   • Pour the hot rice into the saucepan and stir gently until absorbed.
4. Press base
   • Grease and line a 7-inch springform tin. Press the sweetened rice evenly into the base, ≈1–1.5 cm thick, using the back of a wet spoon.
   • Chill 20 min to firm.

Filling (15 min)

1. Preheat oven to 160 °C / 315 °F (Gas 2).
2. Beat cream cheese and both sugars until smooth. Add coconut cream and flour, beat again.
3. Beat in egg, lemon juice, and vanilla until just combined.
4. Fold in the floured mango gently.
5. Assemble: pour filling over the chilled rice base and smooth the top.

Bake and Cool (≈2 h active + 4 h rest)

1. Bake ≈45 min until the edges are set and the center has a slight wobble.

Target internal temperature (insert thermometer into the center, halfway down — avoid the rice base):

Temperature	Result
68–71 °C / 155–160 °F	Perfect. Fully set, still creamy. Will continue to firm as it cools.
>73 °C / 165 °F	Overbaked. Texture turns drier and more eggy.
<66 °C / 150 °F	Underdone. Center may not set cleanly after chilling.

At 66–67 °C you can turn the oven off and let carryover heat finish it.

2. Turn off the oven, prop the door slightly open, and let the cheesecake cool inside for 1 h to prevent cracks.
3. Remove, cool fully at room temperature, then refrigerate 4+ h or overnight.

Decorate

1. Arrange mango slices on top. Drizzle with sweet coconut sauce before serving.
2. Slice with a sharp, wet knife to avoid dragging through the rice layer.