Paradise Cheesecake Recipe

This Paradise Cheesecake is a tropical twist on the classic dessert, combining creamy cheesecake with zesty lime, rich coconut cream, and fresh fruit toppings. Perfect for summer gatherings or any occasion that calls for a taste of paradise, this cheesecake is as beautiful as it is delicious!

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ¼ cup coconut cream (from a can of full-fat coconut milk)
• Zest of 1 lime

For the Topping:

• 1 cup shredded coconut, toasted
• ½ cup pineapple chunks, diced
• ½ cup mango chunks, diced

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (160°C) .
2. Grease a 9-inch springform pan with nonstick spray or butter to prevent sticking.

Step 2: Prepare the Crust

1. In a medium bowl, mix together the graham cracker crumbs , sugar , and melted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
3. Bake the crust in the preheated oven for 10 minutes to set. Remove from the oven and let it cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract , coconut cream , and lime zest , mixing until fully incorporated. The batter should be smooth and free of lumps.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.

Step 5: Bake the Cheesecake

1. Place the springform pan in the preheated oven and bake for 45–50 minutes , or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 6: Cool and Chill

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours or overnight to set.

Step 7: Add the Topping

1. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Let it cool.
2. Just before serving, sprinkle the toasted coconut evenly over the top of the cheesecake.
3. Arrange the diced pineapple and mango chunks on top for a vibrant, tropical finish.

Step 8: Serve

1. Slice the cheesecake with a sharp knife dipped in hot water for clean cuts.
2. Serve chilled and enjoy the creamy, tropical flavors of this Paradise Cheesecake!

Tips for Success

• Coconut Cream Tip: Use full-fat canned coconut milk and scoop out the thick cream that rises to the top. Reserve the remaining liquid for smoothies or other recipes.
• Prevent Cracks: Avoid overmixing the batter, and let the cheesecake cool gradually in the oven to minimize cracks.
• Make Ahead: This cheesecake can be made up to 2 days in advance. Add the topping just before serving to keep the fruit fresh.
• Storage: Store leftovers in the refrigerator for up to 5 days . Cover tightly to prevent the crust from becoming soggy.

Why You’ll Love This Recipe

This Paradise Cheesecake captures the essence of a tropical getaway with its creamy, lime-infused filling, buttery graham cracker crust, and fresh fruit topping. The toasted coconut adds a delightful crunch, while the pineapple and mango bring a burst of sweetness and freshness. Whether you’re hosting a summer party or simply craving a slice of sunshine, this cheesecake delivers on flavor and presentation. Dive into this tropical treat and savor every bite!