Indulge in the creamy, rich, and tropical flavors of this Paradise Cheesecake, an unforgettable dessert that combines the decadence of classic cheesecake with the refreshing zing of tropical fruits. With its velvety smooth texture and delightful burst of flavors, this cheesecake is the perfect treat for any occasion, whether it’s a family gathering, a celebration, or a quiet moment of self-indulgence. Infused with fresh coconut, pineapple, and a hint of lime, this dessert will transport your taste buds to an island paradise.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsweetened shredded coconut
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons melted unsalted butter
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup coconut milk (or heavy cream for a richer texture)
- 1 cup fresh pineapple, finely chopped
- ¼ cup toasted shredded coconut
- Zest of 1 lime
- 2 tablespoons fresh lime juice
For the topping (optional):
- ½ cup fresh pineapple chunks
- 2 tablespoons toasted shredded coconut
- Lime zest for garnish
Instructions:
- Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and cinnamon. Add the melted butter and stir until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling. - Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Gradually add the sugar and vanilla extract, continuing to mix until well incorporated. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, coconut milk (or heavy cream), pineapple, toasted coconut, lime zest, and lime juice until everything is evenly distributed. - Bake the cheesecake:
Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly. This helps prevent cracks from forming. - Chill:
Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set. - Prepare the topping (optional):
Before serving, top the cheesecake with fresh pineapple chunks, toasted shredded coconut, and a sprinkle of lime zest for a tropical touch. Slice and enjoy a slice of paradise!