Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Ensure all refrigerated ingredients (especially cream cheese and eggs) are at room temperature for a smooth, lump-free batter

Thoroughly drain the crushed pineapple to prevent excess moisture in the filling

Don't overmix the batter after adding the eggs, as this can incorporate too much air and cause cracks

The water bath is crucial for gentle, even baking and helps prevent cracks in the cheesecake

Double-wrap your springform pan with heavy-duty foil to prevent water seepage

Cool the cheesecake gradually as directed to prevent cracking and ensure the best texture

For the best flavor, make this cheesecake a day ahead to allow the tropical flavors to develop

Use fresh pineapple and mango when possible for the topping for the brightest flavor

If using canned pineapple, choose pineapple in juice rather than syrup for better flavor balance

Toast the coconut for both crust and garnish in a dry skillet over medium heat, watching carefully to prevent burning

Tropical Pineapple Paradise Cheesecake

Name: Tropical Pineapple Paradise Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 12 servings
Cuisine: Tropical, Caribbean-Inspired
Ingredients: For the Coconut-Graham Crust:; 2 cups (240g) graham cracker crumbs; 1/2 cup (40g) toasted shredded coconut; 1/4 cup (50g) granulated sugar; 6 tablespoons (85g) unsalted butter, melted; 1/4 teaspoon salt; For the Pineapple Cheesecake Filling:; 24 oz (680g) cream cheese, softened to room temperature; 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar, packed; 3 large eggs, at room temperature; 1 cup (240ml) crushed pineapple, well drained; 1/4 cup (60ml) pineapple juice (from crushed pineapple); 1/4 cup (60ml) coconut cream; 2 tablespoons (30ml) rum (optional, can substitute vanilla extract); 1 tablespoon (15ml) vanilla extract; 2 tablespoons (16g) cornstarch; 1/4 teaspoon salt; For the Tropical Fruit Topping:; 2 cups (480ml) pineapple chunks (fresh or canned, drained if canned); 1 ripe mango, diced; 2 tablespoons (25g) granulated sugar; 1 tablespoon (15ml) lime juice; 1 teaspoon lime zest; 1/2 teaspoon vanilla extract; 2 teaspoons cornstarch (if using canned fruit); 1 tablespoon water (if using canned fruit); For the Coconut Whipped Cream:; 1 cup (240ml) heavy cream, cold; 3 tablespoons (38g) powdered sugar

This luscious Tropical Pineapple Paradise Cheesecake transports your taste buds to an exotic island getaway with every bite. Built on a buttery coconut-graham crust, the creamy cheesecake filling is infused with the perfect balance of tangy pineapple and sweet tropical flavors. A vibrant pineapple-mango topping adds a stunning visual appeal while enhancing the tropical theme with bursts of fresh fruit goodness. Finished with toasted coconut and a light rum-infused whipped cream, this showstopping dessert is perfect for summer gatherings, special celebrations, or anytime you're craving a taste of paradise. The combination of smooth cheesecake texture with tropical fruit creates an irresistible dessert that will have everyone asking for seconds and your recipe!

Prep Time

30 Minutes

Cook Time

Total Time

5H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Coconut-Graham Crust:

2 cups (240g) graham cracker crumbs

1/2 cup (40g) toasted shredded coconut

1/4 cup (50g) granulated sugar

6 tablespoons (85g) unsalted butter, melted

1/4 teaspoon salt

For the Pineapple Cheesecake Filling:

24 oz (680g) cream cheese, softened to room temperature

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar, packed

3 large eggs, at room temperature

1 cup (240ml) crushed pineapple, well drained

1/4 cup (60ml) pineapple juice (from crushed pineapple)

1/4 cup (60ml) coconut cream

2 tablespoons (30ml) rum (optional, can substitute vanilla extract)

1 tablespoon (15ml) vanilla extract

2 tablespoons (16g) cornstarch

1/4 teaspoon salt

For the Tropical Fruit Topping:

2 cups (480ml) pineapple chunks (fresh or canned, drained if canned)

1 ripe mango, diced

2 tablespoons (25g) granulated sugar

1 tablespoon (15ml) lime juice

1 teaspoon lime zest

1/2 teaspoon vanilla extract

2 teaspoons cornstarch (if using canned fruit)

1 tablespoon water (if using canned fruit)

For the Coconut Whipped Cream:

1 cup (240ml) heavy cream, cold

3 tablespoons (38g) powdered sugar

1 tablespoon (15ml) rum or coconut rum (optional)

1 teaspoon vanilla extract

1/4 teaspoon coconut extract (optional)

For Garnish:

1/2 cup (40g) toasted coconut flakes

Fresh mint leaves

Edible flowers (optional)

Thin pineapple wedges

Instructions

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil (ensuring it comes at least 2 inches up the sides) to prevent water from seeping in during baking.

For the crust: In a medium bowl, combine graham cracker crumbs, toasted coconut, sugar, melted butter, and salt. Mix until the consistency resembles wet sand.

Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compress the crust.

Bake the crust for 10 minutes, then remove from oven and let cool completely while preparing the filling. Maintain oven temperature.

For the filling: In a large mixing bowl using an electric mixer (or in a stand mixer with paddle attachment), beat cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes.

Add both granulated and brown sugars and beat for another 2 minutes until well incorporated and smooth.

Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

In a separate bowl, combine drained crushed pineapple, pineapple juice, coconut cream, rum (if using), vanilla extract, cornstarch, and salt. Stir until smooth and cornstarch is dissolved.

Add the pineapple mixture to the cream cheese mixture and beat on low speed until just combined. Do not overmix.

Pour the filling into the cooled crust and smooth the top with a spatula.

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.

Carefully transfer to the oven and bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour (this helps prevent cracking).

Remove from the oven and water bath, and let cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.

For the tropical fruit topping: In a medium saucepan, combine pineapple chunks, diced mango, sugar, lime juice, lime zest, and vanilla extract.

If using canned fruit (which tends to release more liquid), mix cornstarch with water to create a slurry and add to the fruit mixture.

Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and begins to thicken slightly, about 5-7 minutes.

Remove from heat and let cool completely, then refrigerate until ready to use.

For the coconut whipped cream: Just before serving, combine cold heavy cream, powdered sugar, rum (if using), vanilla extract, and coconut extract (if using) in a chilled mixing bowl. Beat with an electric mixer until stiff peaks form.

To assemble: Carefully remove the sides of the springform pan from the chilled cheesecake.

Spoon the cooled tropical fruit topping over the center of the cheesecake, leaving about a 1-inch border around the edge.

Transfer the whipped cream to a piping bag fitted with a decorative tip and pipe rosettes around the edge of the cheesecake.

Garnish with toasted coconut flakes, fresh mint leaves, edible flowers (if using), and thin pineapple wedges.

For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Serve chilled.

Tropical Pineapple Paradise Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Tropical Pineapple Paradise Cheesecake

Ingredients

Instructions