Imagine yourself basking in the sun, the gentle Caribbean breeze caressing your skin, and the turquoise waters of the ocean sparkling before you. Now, imagine indulging in a dessert that perfectly captures the essence of that tropical paradise. That’s exactly what the Island Coconut Cheesecake is – a delectable combination of creamy sweetness and exotic flavors that will transport you to an island paradise in every bite.
My love affair with this incredible dessert began during a dream vacation to the Round Hill resort in Jamaica. Nestled amidst lush greenery and boasting breathtaking ocean views, the resort offered a culinary adventure unlike any other. And it was there, amidst the vibrant island atmosphere, that I encountered the Island Coconut Cheesecake for the first time.
From the first creamy mouthful, I knew I had to recreate this taste of paradise in my own kitchen. With its luscious texture, rich coconut flavor, and refreshing tang, this cheesecake is a true showstopper, perfect for any occasion.
The Island Dream Cheesecake: Key Ingredients
The magic behind the Island Coconut Cheesecake lies in its simple yet powerful combination of ingredients:
- Cream cheese: The base of any great cheesecake, it provides a smooth and rich foundation for the tropical flavors to shine.
- Eggs: They bind the ingredients together and contribute to the cheesecake’s creamy texture.
- Sour cream: Adds a touch of tanginess that perfectly complements the sweetness and balances the richness of the cream cheese.
- Cream of coconut: This is the star player, infusing the cheesecake with the unmistakable taste of the tropics. Choose a good quality cream of coconut for the best flavor impact.
- Flaked coconut: Adds a delightful textural contrast and reinforces the coconut theme.
- Whipped cream, crushed almonds, and raspberry-mango puree: These are the finishing touches, creating a visually stunning and tastefully balanced dessert.
These readily available ingredients come together to create a dessert that is both exotic and familiar. The cream cheese and eggs provide a comforting base, while the coconut elements transport you to a tropical haven. With its creamy texture, irresistible coconut flavor, and refreshing fruit notes, this Island Coconut Cheesecake will bring a slice of Jamaica into your home. I hope you enjoy it!
More Sweet Sensations
- Cream Cheese Frosting
- Dutch Oven Peach Cobbler
- Cream Cheese Puff Pastries
- Starbucks Mocha Cookie Crumble
- Pan de Muertos
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Island Coconut Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter softened
Filling:
- 24 oz. cream cheese softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup cream of coconut
- 3 1/2 oz flaked coconut
- 1/2 teaspoon almond extract
Garnish:
- Whipped cream
- Flaked coconut
- Crushed almonds
- Raspberry and mango puree
Instructions
- In a small bowl, stir together crust ingredients. Press firmly onto bottom and halfway up sides of a 9-inch springform pan.
- In a large bowl, using an electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating at low speed until blended. Add remaining filling ingredients, beating at low speed until well combined. Pour mixture into crust.
- Bake in preheated 300 degree oven for 55 to 65 minutes. Cheesecake is done when it springs back when lightly touched in center. Remove from oven and run knife around inside edge of pan.
- Cool cheesecake on wire rack at room temperature for 1 hour. Cover pan with foil and chill overnight.
- Spread top of cheesecake with whipped cream, the sprinkle with flaked coconut and chopped toasted almonds.
- To serve, drizzle raspberry and mango puree across plate and place a slice on top.