Of course! The name “Paradise Cheesecake” evokes something heavenly, tropical, and incredibly delicious. It typically features classic creamy cheesecake paired with vibrant, fruity flavors like pineapple, coconut, and mango.
Here are two fantastic interpretations of Paradise Cheesecake: a No-Bake Tropical Version and a Baked Piña Colada Version.
Version 1: No-Bake Tropical Paradise Cheesecake
This is a refreshing, light, and vibrant cheesecake that requires no oven. It’s perfect for a summer party.
Yields: 8-10 servings
Prep time: 30 minutes
Chill time: 6 hours or overnight
Ingredients
For the Crust:
· 1 ½ cups (150g) graham cracker crumbs
· ⅓ cup (75g) unsalted butter, melted
· 2 tablespoons granulated sugar
· ⅛ teaspoon salt
For the Filling:
· 16 oz (450g) full-fat cream cheese, softened to room temperature
· 1 cup (120g) powdered sugar, sifted
· 1 teaspoon vanilla extract
· 1 cup (240ml) heavy cream, cold
· ½ cup (120ml) well-stirred canned coconut cream (or full-fat coconut milk)
· 1 tablespoon granulated sugar
For the Tropical Topping:
· 1 cup fresh pineapple, cut into small chunks
· 1 ripe mango, cut into small chunks
· 1 kiwi, peeled and sliced
· ¼ cup shredded coconut, toasted (for garnish)
· Optional: A few tablespoons of apricot jam, heated and strained, to brush over the fruit for a glossy finish.
Instructions
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer to set while you make the filling.
- Start the Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until it’s completely smooth and lump-free. Add the powdered sugar and vanilla extract, and beat again until well combined.
- Whip the Cream: In a separate, clean chilled bowl, whip the cold heavy cream, coconut cream, and 1 tablespoon of sugar until stiff peaks form.
- Combine: Gently fold the whipped cream mixture into the cream cheese mixture until no white streaks remain. Be careful not to deflate the air you’ve whipped in.
- Assemble: Pour the filling over the prepared crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.
- Add Topping and Serve: Just before serving, carefully arrange the fresh pineapple, mango, and kiwi on top of the chilled cheesecake. Sprinkle with toasted coconut. If using, brush the fruit with a little warm apricot jam for a beautiful shine.
- Slice and Serve: Run a thin knife around the edge of the pan before releasing the springform collar. Slice with a clean, hot knife for neat pieces.
Version 2: Baked Piña Colada Paradise Cheesecake
A richer, denser baked cheesecake that captures the classic flavor of a piña colada cocktail.
Yields: 10-12 servings
Prep time: 30 minutes
Bake time: 1 hour 15 minutes
Chill time: 4+ hours (preferably overnight)
Ingredients
For the Crust:
· 2 cups (200g) graham cracker crumbs
· ½ cup (55g) shredded sweetened coconut
· ⅓ cup (75g) unsalted butter, melted
For the Filling:
· 24 oz (680g) full-fat cream cheese, softened to room temperature
· 1 cup (200g) granulated sugar
· 3 tablespoons all-purpose flour
· 1 cup (240ml) full-fat sour cream, at room temperature
· 1 teaspoon vanilla extract
· 1 teaspoon coconut extract
· 4 large eggs, at room temperature
· ⅔ cup (160ml) well-stirred canned coconut cream
· 1 cup crushed pineapple, well-drained (press it in a sieve to remove excess juice)
For the Topping:
· 1 ½ cups (360ml) sour cream, cold
· 3 tablespoons granulated sugar
· ½ teaspoon vanilla extract
· Toasted coconut and pineapple wedges for garnish
Instructions
- Preheat and Prep: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil to prevent water leakage.
- Make the Crust: Mix graham cracker crumbs, shredded coconut, and melted butter. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes. Cool slightly.
- Prepare the Filling: Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar and flour, beating until combined. Scrape down the bowl.
- Incorporate Wet Ingredients: Beat in the sour cream, vanilla, and coconut extract. Add the eggs one at a time, beating on low speed just until the yolk disappears after each addition. Scrape the bowl again. Finally, gently mix in the coconut cream and the well-drained crushed pineapple until just combined. Do not overmix.
- Water Bath Bake: Place the springform pan into a larger roasting pan. Pour the cheesecake filling into the crust. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake: Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O) when you gently shake the pan.
- Add Sour Cream Topping: Whisk together the cold sour cream, sugar, and vanilla. Carefully spread this mixture over the top of the hot cheesecake. Return the entire setup to the oven for 5 more minutes.
- Cool and Chill: Turn the oven off, crack the door open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking. Remove from the water bath, take off the foil, and cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, preferably overnight.
- Serve: Garnish with toasted coconut and fresh pineapple wedges before serving.
Chef’s Tips for Paradise Perfection
· Room Temperature is Key: For a silky-smooth, lump-free filling, ensure your cream cheese, eggs, and sour cream are truly at room temperature.
· Don’t Overmix: Once the eggs are added, mix on low speed and only until combined. Overmixing incorporates too much air and can cause the cheesecake to puff up and crack.
· Prevent Cracks: The water bath is the best insurance against cracks. It creates a gentle, steamy environment for even baking.
· Toasting Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 3-5 minutes, tossing frequently, until golden brown. It adds a wonderful nutty flavor and crunch.
· Drain the Pineapple Thoroughly: Any extra liquid from the pineapple can make the filling runny and prevent it from setting properly.
No matter which version you choose, you’ll have a stunning and delicious “Paradise Cheesecake” that lives up to its name! Enjoy