Tropical Cheesecake with Coconut Shortbread Crust

Name: Tropical Cheesecake with Coconut Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (about 30) Coconut Shortbread Cookies; 2 8-ounce packages cream cheese, room temperature; 8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature; 1 cup plus 2 tablespoons sugar; 1 vanilla bean, split lengthwise; 4 large eggs; 1 1/2 cups sour cream; 2 tablespoons sugar; 1/2 teaspoon vanilla extract; Unsweetened coconut chips,*** lightly toasted; Cut-up fresh tropical fruits

Servings: persons

8 ounces (about 30) Coconut Shortbread Cookies
2 8-ounce packages cream cheese, room temperature
8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
4 large eggs
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Unsweetened coconut chips,*** lightly toasted
Cut-up fresh tropical fruits

1
Preheat oven to 325F.
2
Finely grind cookies in processor.
3
Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin).
4
Bake until crust is crisp, about 10 minutes.
5
Cool on rack while preparing filling.
6
Maintain oven temperature.
7
Using electric mixer, beat first 3 ingredients in large bowl until smooth.
8
Scrape in seeds from vanilla bean.
9
Beat in eggs, 1 at a time, just until blended.
10
Pour filling over crust in pan (mixture will not fill pan).
11
Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).
12
Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake.
13
Return cake to oven and bake 5 minutes.
14
Run small knife between top edge of cake and pan.
15
Chill cake uncovered overnight.
16
(Can be made 2 days ahead.
17
Cover; keep chilled.)
18
Release pan sides.
19
Sprinkle toasted coconut chips around top edge of cake.
20
Serve cake with tropical fruits.
21
*Fromage blanc is sold at cheese stores, specialty foods stores, and some supermarkets.
22
**Fresh ricotta cheese is sold at Italian markets and some supermarkets.
23
***Unsweetened coconut chips are available at natural foods stores and some supermarkets.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces (about 30) Coconut Shortbread Cookies, 2 8-ounce packages cream cheese, room temperature, 8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature, 1 cup plus 2 tablespoons sugar, and more.

Yes, Tropical Cheesecake with Coconut Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!