Paradise Cheesecake

Here’s a delicious Paradise Cheesecake recipe that combines creamy, tropical flavors for an indulgent treat:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup coconut cream (or full-fat coconut milk)
• 1 tsp vanilla extract
• Zest of 1 lime
• 1/2 cup crushed pineapple, well-drained

For the Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut, toasted
• Fresh tropical fruits (pineapple slices, mango, kiwi) for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture into the bottom of the prepared springform pan. Use the back of a spoon or measuring cup to compact it tightly. Bake for 8-10 minutes, then let cool.
3. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing after each addition.
   • Stir in the sour cream, coconut cream, vanilla extract, and lime zest until fully incorporated.
   • Gently fold in the drained crushed pineapple.
4. Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Place the cheesecake pan inside a larger baking dish and fill the dish with hot water halfway up the sides of the cheesecake pan (water bath method).
5. Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
7. Make the Whipped Cream Topping: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
8. Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently. Let it cool before sprinkling over the whipped cream layer.
9. Garnish: Decorate the top of the cheesecake with fresh tropical fruits like pineapple slices, mango, and kiwi for a colorful, tropical touch.

Enjoy your luxurious Paradise Cheesecake, a perfect blend of creamy, fruity, and coconut flavors that transport you to a tropical paradise!