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Tropical Tangent Cheesecake

Coconut, Guava, and Lime Cheesecake with Macadamia Nut Crust and Tajín Caramel Sauce: This tropical cheesecake fuses Hawaiian and Mexican flavors with a macadamia nut and coconut crust, creamy coconut cheesecake swirled with guava and lime, and a unique Tajín caramel sauce. A perfect balance of sweet, tangy, and spicy.
Course Dessert
Cuisine American Classic, Fusion, Mexican, Tropical
Keyword Caramel, Cheesecake, Coconut, Guava, Lime, Macadamian nuts
Prep Time 45 minutes
Cook Time 1 minute
Servings 10
Author Chef Cameron

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.