Here’s a Paradise Cheesecake recipe that’s perfect for anyone who loves a tropical, indulgent treat! This cheesecake has a smooth, creamy base and is topped with a luscious fruit topping that will take you straight to paradise.
Paradise Cheesecake Recipe
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
Tropical Fruit Topping:
- 1 cup fresh pineapple, diced (or use canned, drained)
- 1/2 cup mango, diced
- 1/2 cup passion fruit pulp (can substitute with orange juice if unavailable)
- 1 tbsp honey or sugar (optional, depending on the sweetness of your fruit)
- 1/2 tsp fresh lime juice (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the graham cracker crumbs, shredded coconut, brown sugar, melted butter, and a pinch of salt. Stir until everything is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
- Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the granulated sugar, vanilla extract, and lemon juice, and continue mixing until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix.
- Add the sour cream and heavy cream, mixing until the batter is smooth and creamy.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust and spread it out evenly.
- Bake in the preheated oven for 55-65 minutes or until the center is almost set but still slightly jiggly.
- Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature.
4. Chill:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set.
5. Prepare the Tropical Fruit Topping:
- In a small bowl, combine the diced pineapple, mango, passion fruit pulp, and honey (if using). Stir gently to combine.
- If you’d like a little extra zing, you can squeeze in the lime juice for a fresh citrus twist.
6. Serve:
- Once the cheesecake has fully chilled, top it with the tropical fruit mixture before serving.
- Slice and enjoy the refreshing, creamy goodness of this paradise-inspired cheesecake!
Optional Garnish Ideas:
- Toasted coconut flakes on top of the fruit topping for extra crunch and flavor.
- A sprinkle of chopped fresh mint for a touch of color and freshness.
- Drizzle with a bit of coconut cream or white chocolate ganache for added indulgence.
This cheesecake has the perfect tropical flavors—creamy, sweet, and just a little bit tart. It’s like a vacation in every bite!