Paradise Cheesecake is exactly what it sounds like—a dreamy, creamy, tropical-inspired dessert that blends classic cheesecake richness with bright, fruity flavors like pineapple, coconut, or mango. There are a few variations, but here’s a classic version that captures that “paradise” feel:
🍰 Paradise Cheesecake (Tropical-Inspired)
📋 Ingredients:
Crust:
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1½ cups graham cracker crumbs (or vanilla wafers)
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¼ cup shredded sweetened coconut (optional)
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⅓ cup unsalted butter, melted
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2 tbsp sugar
Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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½ cup sour cream
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½ cup crushed pineapple (well-drained)
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Zest of 1 lime (or lemon)
Topping (optional but heavenly):
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1 cup whipped cream or whipped topping
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½ cup toasted coconut
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Sliced tropical fruit (e.g. kiwi, mango, pineapple)
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Lime zest or mint for garnish
🍳 Instructions:
1. Prepare the Crust:
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Preheat oven to 325°F (163°C).
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Mix crumbs, coconut, sugar, and melted butter in a bowl.
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Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then set aside to cool.
2. Make the Filling:
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In a large bowl, beat cream cheese and sugar until smooth and creamy.
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Add vanilla, eggs (one at a time), sour cream, lime zest, and crushed pineapple. Mix until just combined.
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Pour over the cooled crust and smooth the top.
3. Bake the Cheesecake:
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Place pan in a larger baking dish and pour hot water around it (water bath).
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Bake for 50–60 minutes, or until edges are set and center is slightly jiggly.
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
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Refrigerate at least 4 hours (preferably overnight).
4. Top and Serve:
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Just before serving, top with whipped cream, toasted coconut, and fresh tropical fruit.
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Garnish with lime zest or a sprig of mint.
📝 Tips:
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Draining the pineapple well is key to avoid excess moisture in the filling.
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No water bath? Bake at 325°F for 55–65 minutes, but watch for cracking (still tastes great!).
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Make it extra tropical: Add a splash of coconut rum or mango purée to the batter.