ADVERTISEMENT
This Tropical Delight Cheesecake is a creamy, fruity dessert that’s perfect for summer or any tropical-themed gathering. The combination of tangy cream cheese, coconut, pineapple, and a colorful topping of fresh fruits makes this cheesecake as delicious as it is visually stunning!
Ingredients
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (30g) shredded coconut (optional)
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (240ml) sour cream
- 1/2 cup (120g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (120ml) canned coconut milk
- 1/2 cup (120g) pineapple puree (fresh or canned)
For the Fruit Topping:
- 1 cup (150g) fresh pineapple, diced
- 1 cup (150g) fresh strawberries, sliced
- 1/2 cup (75g) kiwi, peeled and sliced
- 1/4 cup (30g) fresh mango, diced
- 1/4 cup (30g) shredded coconut (for garnish)
- Mint leaves (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and shredded coconut (if using).
- Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.
- Bake for 8-10 minutes, until lightly golden, then remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, and continue beating until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and pineapple puree until smooth.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool completely inside for 1 hour. Then, refrigerate for at least 4 hours or overnight to fully set.
3. Prepare the Fruit Topping:
- While the cheesecake is cooling, prepare the fresh fruit topping by dicing and slicing the pineapple, strawberries, kiwi, and mango.
- Chill the fruit in the refrigerator until ready to serve.
4. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
- Arrange the fresh fruit on top of the cheesecake in a decorative pattern. Sprinkle the shredded coconut over the top and garnish with mint leaves for a vibrant finish.
5. Serve and Enjoy:
- Slice the cheesecake and serve chilled. Enjoy the creamy, tropical flavors with every bite!
Tips and Variations
- For extra tropical flavor: Add a few tablespoons of passionfruit pulp or orange zest to the cheesecake filling.
- Crust options: Try using crushed vanilla wafers or even graham crackers with added lime zest for a more citrusy crust.
- Make it festive: This cheesecake is great for special occasions like tropical-themed parties or summer BBQs. You can also decorate with other tropical fruits like papaya or dragonfruit!
- Storage: Keep the cheesecake refrigerated for up to 3 days. You can also freeze individual slices for up to 1 month.
Would you like more tropical-inspired desserts or drink pairings to go with this cheesecake?
ADVERTISEMENT