![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1915.jpg)
Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1916.jpg)
Pack cookie base onto the bottom of a spring form pan tightly and chill.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1917.jpg)
In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1918.jpg)
In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1919.jpg)
Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1920.jpg)
Pour cheesecake mixture over the cookie base and refrigerate until firm and set.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1921.jpg)
In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1922.jpg)
In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1923.jpg)
Top cheesecake with sauce and latik curds. Slice and serve.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1915.jpg)
Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1916.jpg)
Pack cookie base onto the bottom of a spring form pan tightly and chill.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1917.jpg)
In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1918.jpg)
In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1919.jpg)
Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1920.jpg)
Pour cheesecake mixture over the cookie base and refrigerate until firm and set.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1921.jpg)
In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1922.jpg)
In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/IMG_1923.jpg)
Top cheesecake with sauce and latik curds. Slice and serve.
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