Paradise Cheesecake

Paradise Cheesecake 

Of course! “Paradise Cheesecake” isn’t one standard recipe, but the name evokes something tropical, lush, and incredibly delicious. It typically involves a creamy cheesecake with pineapple and coconut, often a creamy topping, and a crumb crust.

Here is a spectacular recipe that lives up to its heavenly name, combining a coconut cheesecake base, a swirl of pineapple, and a toasted coconut topping.

Paradise Cheesecake

This recipe features a coconut macadamia crust, a rich and creamy coconut cheesecake filling with a pineapple swirl, and a fluffy whipped cream and toasted coconut topping.

Yields: One 9-inch cheesecake (12-16 servings)
Prep time: 45 minutes
Cook time: 1 hour 15 minutes
Chill time: Overnight (or at least 8 hours)

Ingredients

For the Crust:

· 1 ½ cups graham cracker crumbs
· ½ cup sweetened shredded coconut
· ⅓ cup macadamia nuts, finely chopped (optional, but recommended)
· 2 tablespoons granulated sugar
· 6 tablespoons unsalted butter, melted

For the Pineapple Swirl:

· 1 (8 oz) can crushed pineapple, drained very well
· 2 tablespoons granulated sugar
· 1 teaspoon cornstarch

For the Coconut Cheesecake Filling:

· 4 (8 oz) packages full-fat cream cheese, room temperature
· 1 ¼ cups granulated sugar
· ½ cup full-fat canned coconut milk, well-shaken
· 1 cup full-fat sour cream, room temperature
· 4 large eggs, room temperature
· 1 teaspoon coconut extract
· 1 teaspoon vanilla extract
· 2 tablespoons all-purpose flour

For the Topping:

· 1 cup heavy whipping cream, cold
· 2 tablespoons powdered sugar
· ½ teaspoon vanilla extract
· ½ cup sweetened shredded coconut, toasted

Instructions

Part 1: The Crust & Pineapple Swirl

1. Prep: Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil to prevent water leakage.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, ½ cup shredded coconut, macadamia nuts, and 2 tablespoons sugar. Stir in the melted butter until the mixture resembles wet sand.
3. Bake the Crust: Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 8-10 minutes until lightly fragrant and set. Let it cool on a wire rack. Reduce oven temperature to 325°F (160°C).
4. Make the Pineapple Swirl: In a small saucepan, combine the well-drained crushed pineapple, 2 tablespoons sugar, and cornstarch. Cook over medium heat, stirring constantly, for 3-5 minutes until the mixture thickens and becomes jam-like. Remove from heat and let it cool completely.

Part 2: The Cheesecake Filling & Water Bath

1. Prepare Filling: Using a stand mixer or hand mixer with a paddle attachment, beat the cream cheese on medium speed until it is completely smooth and free of lumps, about 3 minutes. Scrape down the bowl frequently.
2. Incorporate Sugar & Flavors: Gradually add the 1 ¼ cups sugar and beat until combined. Beat in the sour cream and coconut milk until smooth.
3. Add Eggs & Flour: Add the eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Do not overmix after adding the eggs. Stir in the coconut extract, vanilla extract, and flour, mixing just until combined.
4. Assemble in Pan: Pour about two-thirds of the cheesecake batter over the cooled crust. Dollop spoonfuls of the cooled pineapple mixture over the batter. Pour the remaining cheesecake batter over the top. Use a knife or skewer to gently swirl the pineapple into the batter.
5. Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
6. Bake: Carefully place the roasting pan in the oven and bake at 325°F (160°C) for 65-80 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (like Jell-O) when you gently shake the pan.
7. Cool: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This prevents cracking. Then, remove it from the water bath, take off the foil, and cool completely on a wire rack. Once cool, cover and refrigerate for at least 8 hours, preferably overnight.

Part 3: The Final Topping & Serve

1. Toast Coconut: Spread the ½ cup of shredded coconut on a baking sheet and bake at 350°F (175°C) for 3-5 minutes, stirring frequently, until golden brown. Watch it closely as it can burn quickly. Let it cool.
2. Whip Cream: Just before serving, combine the cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Whip until stiff peaks form.
3. Serve: Run a thin knife around the edge of the cheesecake before releasing the springform pan collar. Pipe or spread the whipped cream over the top of the chilled cheesecake and sprinkle generously with the toasted coconut.

Success Tips for Paradise

· Room Temperature is Key: Having your cream cheese, eggs, and sour cream at room temperature is the #1 secret to a smooth, lump-free, and crack-free cheesecake.
· Don’t Overmix: Once the eggs are in, mix on low speed and only until just combined. Overmixing incorporates too much air and can cause the cheesecake to puff and crack.
· The Water Bath: This is essential for gentle, even heating and that legendary creamy texture. Don’t skip it!
· Drain the Pineapple Well: Any excess liquid from the pineapple can seep into your filling and make it watery.

This Paradise Cheesecake is a show-stopping dessert that truly tastes like a slice of heaven. Enjoy