Tropical Bliss Cheesecake
Indulge in this luscious Tropical Bliss Cheesecake, a decadent twist on the classic New York style dessert. With a unique gluten-free crust made from macaroons, the base is both chewy and crispy, delivering a delightful crunch in every bite. The creamy filling is a perfect balance of rich and tangy, incorporating the tropical essence of pineapple while remaining pleasantly not overly sweet. Top it with a fluffy vanilla frosting and a vibrant mix of fresh fruits or your choice of fruity pie filling for an irresistible finish. Ideal for special occasions or a summer gathering, this cheesecake is sure to impress both family and friends. Optionally, honey can be substituted for juice for a natural sweetness, making it an adaptable treat for any palate.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Egg whites
4 (Beaten until soft peaks form)
Vanilla extract
1/2 teaspoon (Add to egg whites)
Almond extract
1/4 teaspoon (Add to egg whites)
Cream of tartar
1/8 teaspoon (Add to egg whites)
Organic whole sugar
1 1/4 cups (Gradually added to egg whites)
Tropical Traditions coconut flour
1/4 cup (Combined with coconut and salt)
Salt
1/4 teaspoon (Combined with coconut and coconut flour)
Flaked unsweetened dried coconut
2 1/2 cups (Combined with coconut flour and salt)
Cream cheese
5 (8 ounce) packages (Softened)
Organic whole sugar
1 cup (Combined with cream cheese mixture)
Tropical Traditions coconut flour
3 tablespoons (Combined with cream cheese mixture)
Vanilla extract
1 teaspoon (Combined with cream cheese mixture)
Pineapple frozen juice concentrate
1 tablespoon (Thawed and combined with filling)
Sour cream
1 cup (Combined with filling)
Eggs
4 (Added one at a time to filling)
Instructions
1
1. Crust: Preheat your oven to 300°F (150°C). Grease a 9-inch springform pan with coconut oil, then dust with coconut flour or line with wax paper or parchment to prevent sticking.
2
2. In a medium mixing bowl, beat the egg whites, 1/2 teaspoon of vanilla extract, almond extract, and cream of tartar using an electric mixer. Whip until soft peaks form, then gradually add in 1 1/4 cups of organic sugar, continuing to whip until stiff peaks are reached.
3
3. In a separate bowl, mix together the coconut flour, salt, and dried coconut. Gently fold this dry mixture into the whipped egg whites until fully combined. Use this mixture to craft a 1/2-inch-thick layer along the bottom and sides of the springform pan, reserving any excess to create cookies by heaping tablespoonfuls on a baking sheet.
4
4. Bake the crust and cookies in the preheated oven for 12-20 minutes, or until the crust is lightly browned. Once baked, allow the cookies to cool on the sheet before carefully removing.
5
5. Filling: Increase the oven temperature to 325°F (160°C). In a large mixing bowl, use an electric mixer on medium speed to combine the softened cream cheese, 1 cup of organic sugar, 3 tablespoons of coconut flour, and 1 teaspoon of vanilla extract until smooth and well blended.
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6. Add the thawed pineapple juice concentrate and sour cream to the cream cheese mixture, mixing until fully combined. Then, add the eggs one at a time, mixing on low speed after each addition just until blended.
7
7. Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top evenly.
8
8. Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. After baking, carefully run a knife or metal spatula around the edge of the cake to loosen it from the pan before cooling it in the pan. Once cool, refrigerate for at least 4 hours or overnight.
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9. Once set, remove the rim of the springform pan. Top with freshly sliced strawberries and a dollop of vanilla frosting, or add cherry or blueberry pie filling. Enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Bliss Cheesecake?
It is a luscious, decadent twist on the classic New York style cheesecake featuring a gluten-free macaroon crust and tropical pineapple notes.
Is this cheesecake recipe gluten-free?
Yes, the recipe uses coconut flour and a macaroon-style base, making it naturally gluten-free.
What type of crust does this cheesecake have?
The crust is made from macaroons, providing a unique texture that is both chewy and crispy.
What size pan is required for this recipe?
You will need a 9-inch springform pan.
How should I prepare the springform pan?
Grease the pan with coconut oil and then dust it with coconut flour or line it with wax or parchment paper to prevent sticking.
What temperature should the oven be for the crust?
The crust should be baked at 300°F (150°C).
How do I achieve stiff peaks with the egg whites?
Beat the egg whites with vanilla, almond extract, and cream of tartar until soft peaks form, then gradually add sugar while continuing to whip.
What are the ingredients for the macaroon crust?
The crust contains egg whites, vanilla extract, almond extract, cream of tartar, organic sugar, coconut flour, salt, and flaked unsweetened dried coconut.
How thick should the crust layer be?
The mixture should be used to craft a 1/2-inch-thick layer along the bottom and sides of the pan.
Can I make cookies from the leftover crust mixture?
Yes, you can heap tablespoonfuls of the excess mixture onto a baking sheet and bake them alongside the crust.
How long does the crust take to bake?
The crust and extra cookies take 12 to 20 minutes, or until lightly browned.
What temperature is used for baking the cheesecake filling?
The oven temperature should be increased to 325°F (160°C) for the filling.
How much cream cheese is needed?
The recipe requires five 8-ounce packages of softened cream cheese.
What gives the filling its tropical flavor?
The tropical essence comes from one tablespoon of thawed pineapple frozen juice concentrate.
Can I use a natural sweetener instead of juice concentrate?
Yes, honey can be substituted for the juice for a more natural sweetness.
How many eggs are added to the filling?
Four eggs are added to the filling, mixed in one at a time on low speed.
What is the total baking time for the cheesecake?
The cheesecake bakes for 1 hour and 10 minutes.
How do I know when the cheesecake is finished baking?
The center should be set but still slightly jiggly when the baking time is complete.
What is the first step after taking the cheesecake out of the oven?
Carefully run a knife or metal spatula around the edge of the cake to loosen it from the pan.
How long does the cheesecake need to chill?
It should be refrigerated for at least 4 hours or ideally overnight.
What toppings are recommended for this cheesecake?
You can top it with vanilla frosting, fresh strawberries, or cherry or blueberry pie filling.
Does the recipe include sour cream?
Yes, one cup of sour cream is mixed into the cream cheese filling.
What kind of coconut flour is recommended?
The recipe specifically mentions Tropical Traditions coconut flour.
Is this cheesecake very sweet?
The description notes that it is pleasantly not overly sweet, balancing rich and tangy flavors.
Why is cream of tartar used in the crust?
Cream of tartar helps stabilize the egg whites to ensure they reach the proper peak consistency.
What extract is used in the crust besides vanilla?
Almond extract is used to add depth to the macaroon flavor.
How should the cream cheese be prepared before mixing?
The cream cheese should be softened to ensure a smooth and well-blended filling.
What type of sugar is used in the recipe?
The recipe calls for organic whole sugar in both the crust and the filling.
Can I use fresh coconut instead of dried?
The recipe specifies flaked unsweetened dried coconut for the proper macaroon texture.
What is the serving suggestion for this dessert?
It is ideal for special occasions or summer gatherings, served chilled with fruit toppings.