New York-Style Cheesecake with a Puerto Rican Twist

Ingredients

While the original New York-style cheesecake is known for its simplicity and dense texture, our Puerto Rican adaptation infuses the cheesecake with tropical flavors. We incorporate local ingredients such as coconut and passion fruit to give it a unique twist. The result is a creamy, tangy, and tropical dessert that will transport you to the beautiful beaches of Puerto Rico. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (470ml) graham cracker crumbs 2 cups (470ml) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 3 cups (680g) cream cheese, softened 3 cups (680g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• 1/4 cup (60ml) all-purpose flour 1/4 cup (60ml) all-purpose flour
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (60g) shredded coconut, toasted (for garnish) 1/2 cup (60g) shredded coconut, toasted (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 19g)
• Carbohydrates: 36g (Sugar: 24g)
• Protein: 8g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
2. 2.
   In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. 3.
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the coconut milk and mix until well combined.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, passion fruit juice, and flour until the batter is smooth.
5. 5.
   Pour the batter into the prepared crust and smooth the top with a spatula.
6. 6.
   Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
7. 7.
   Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
8. 8.
   Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
9. 9.
   Before serving, whip the heavy cream until soft peaks form. Spread the whipped cream over the chilled cheesecake and sprinkle with toasted shredded coconut.
10. 10.
    Slice and serve the tropical delight cheesecake chilled. Enjoy!

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture.
• Coconut Milk — Shake the can of coconut milk well before measuring to ensure the cream and liquid are well combined.
• Passion Fruit Juice — Use fresh passion fruit juice if possible for the best flavor. If fresh passion fruit is not available, you can use bottled passion fruit juice.

Tips & Tricks

• To achieve a smooth and crack-free cheesecake, make sure all the ingredients are at room temperature before mixing.
• Avoid overmixing the batter once the flour is added to prevent the cheesecake from becoming dense.
• To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
• For a stronger passion fruit flavor, you can add a tablespoon of passion fruit pulp to the batter.
• Serve the cheesecake chilled for the best taste and texture.

Serving advice

Serve each slice of Tropical Delight Cheesecake on a dessert plate. Garnish with a drizzle of passion fruit syrup and a sprig of fresh mint for an elegant presentation.

Presentation advice

To create a stunning presentation, dust the top of the cheesecake with powdered sugar before adding the whipped cream and toasted shredded coconut. This will give it a beautiful and professional touch.