Imagine a slice of paradise: a creamy, dreamy cheesecake that marries the tropical sweetness of coconut and guava with the bright, zesty tang of lime. The macadamia nut and coconut crust provides a nutty, slightly sandy foundation, a prelude to the velvety smooth layers within. As you cut through, the swirls of guava and lime reveal a mosaic of vibrant colors and flavors, each bite a dance of sweet and tart. Crowning this masterpiece is a drizzle of Tajín caramel, a daring twist that introduces a smoky, spicy-tangy warmth, a surprising yet harmonious counterpoint to the creamy richness. The textures interplay beautifully: the crumbly crust, the smooth cheesecake, and the slightly chewy caramel. Each forkful is a journey, a fusion of Hawaiian sunshine and Mexican zest, leaving a lingering, unforgettable taste of tropical decadence.
Tropical Tangent Cheesecake
Ingredients
For the Macadamia Nut and Coconut Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup macadamia nuts finely chopped
- ½ cup shredded coconut unsweetened
- ⅓ cup granulated sugar
- 6 Tbsp unsalted butter melted
For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- ½ cup full-fat coconut cream
- 4 large eggs
- ⅓ cup lime juice
- 2 Tbsp lime zest
- 1 tsp coconut extract
- 1 cup guava puree canned or homemade
For the Tajín Caramel Sauce:
- 1 cup granulated sugar
- 6 Tbsp unsalted butter cut into pieces
- ½ cup heavy cream
- 1 ½ Tbsp Tajín
- Pinch of sea salt optional
Instructions
Prepare the Macadamia Nut and Coconut Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, macadamia nuts, shredded coconut, and sugar.
- Pour in the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Stir in the cornstarch.
- Add the coconut cream, eggs, lime juice, lime zest, and coconut extract. Mix until just combined.
- Divide the cheesecake batter into two bowls.
- In one bowl, stir in the guava puree.
Assemble and Bake the Cheesecake:
- Pour half of the coconut cheesecake batter over the cooled crust.
- Dollop spoonfuls of the guava cheesecake batter over the coconut layer.
- Use a knife or skewer to swirl the batters.
- Pour the remaining coconut batter over the guava swirls.
- Bake for 55-65 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.
- Remove from the oven and let cool completely at room temperature, then chill in the refrigerator for at least 4 hours, or preferably overnight.
Prepare the Tajín Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a deep amber caramel.
- Carefully stir in the butter until melted and smooth.
- Slowly pour in the heavy cream, stirring constantly. The mixture may bubble vigorously.
- Cook, stirring, until the caramel is smooth and slightly thickened.
- Remove from the heat and stir in the Tajín and sea salt (if using).
- Let the caramel cool slightly before using.
Assemble and Serve:
- Remove the chilled cheesecake from the springform pan.
- Drizzle the Tajín caramel sauce over the top of the cheesecake.
- Slice and serve.
Tips:
- Use full-fat coconut cream for the richest flavor.
- For a smoother guava puree, strain it through a fine-mesh sieve to remove any seeds.
- Do not overmix the cheesecake batter, as this can cause it to crack.
- Allow the cheesecake to cool slowly to prevent cracking.
- If you want to add a garnish, toasted coconut flakes, or macadamia nuts would both work well.
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