Tropical Fruit Cheesecake
Ingredients:
For the crust:
2 cups graham cracker crumbs (or digestive biscuits)
½ cup shredded coconut (toasted if you like)
½ cup unsalted butter, melted
2 tbsp sugar
For the cheesecake filling:
24 oz (675 g) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream or Greek yogurt
Zest of 1 lime
For the tropical topping:
1 cup fresh pineapple chunks
1 cup mango cubes
½ cup passion fruit pulp (or juice)
½ cup kiwi slices
2 tbsp honey (or sugar, optional)
1 tbsp lime juice
Instructions:
1. Prepare the crust:
Mix graham crumbs, shredded coconut, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake at 350°F (175°C) for 8 minutes, then set aside.
2. Make the cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in sour cream (or yogurt), vanilla, and lime zest.
Pour over the crust.
3. Bake:
Place the pan in a larger baking dish with 1 inch of hot water (water bath).
Bake at 325°F (160°C) for 55–65 minutes, until the center is just set.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
4. Prepare the tropical topping:
In a saucepan, gently heat pineapple, mango, passion fruit pulp, honey, and lime juice for 5 minutes (just enough to soften).
Let it cool completely.
5. Assemble:
Spread the cooled tropical fruit mixture over the cheesecake.
Garnish with fresh kiwi slices and toasted coconut if desired.
