The cuisine of Jamaica is influenced by its diverse cultural heritage.Who can resist an Island Coconut Cheesecake, drizzled with raspberry and mango puree? This Coconut Cheesecake recipe was inspired by one we enjoyed at Round Hill Golf, Tennis and Beach Club in Montego Bay. Hope you enjoy it!
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.