Smoked Coconut Cheesecake
This coconut cheesecake with a thick whipped cream topping looks typical enough, but it's perfumed with musky, flowery aromas and flavored with notes of caramel and smoke. Chef Ian Chalermkittichai, who developed this recipe for New York's Spot Dessert Bar, uses a technique from his native Thailand to infuse the cake's cream cheese base with this heady mix of scents and tastes from an incense candle. Smoking the cream cheese is optional, but if you'd like to, you can order the candle at Temple of Thai. This recipe first appeared in our May 2012 issue along with Betsy Andrews's story Smoky and Sweet.