I made this cheese cake just because I didn't want to waste the leftover cream cheese and coconut milk but it turned out surprisingly delicious!! It's supposed to be a heavy cheese cake but it didn't fill me up as I expected. I was just having one piece after another... 
Ingredients (6 inch)
Base
150g graham crumbs, 70g melted butter
Filling
200g cream cheese, 2 egg, 60g sugar, 125g coconut milk, 30g butter, 2 tablespoons corn starch, 1/4 teaspoon vanilla extract
fine coconut flakes (optional, for decoration)
(Please visit Glossary for explanations of ingredients and baking terms)
Difficulty: ¡ï¡ï¡î¡î¡î
To make the base
1. Mix melted butter and the crumbs
2. Place a parchment paper on the bottom of the cake mode, use spoon press the crumbs into a firm layer coating the whole cake mode.
To make the filling
1. Preheat the oven together with the pan to 150C. Take the cream cheese out of fridge, let it soften at room temperature
2. Beat the soften cream cheese over hot water (not touching!) until smooth. Add butter (room temperature), continue beating until smooth.
3. Gradually add sugar, keep beating until creamy.
4.Lightly beat the 2 eggs, gradually pour them into the cheese mixture and keep on beating at the same time.
5. Gradually add in coconut milk and vanilla extract, mix well.
6. Sift in the corn starch, make sure there's no clumping. (Pouring the batter through a screen is a great way to eliminate any clumps)
7. Fill a big pan with hot water, put the cake on the pan (you need to wrap your mode if your mode isn't sealed at the bottom because you don't want to soak your cake!). Put the pan (with the cake on) into the preheated oven. Bake for 50min.
