Tropical Cheesecake Recipe - Kosher

A rich, creamy baked cheesecake infused with tropical flavors—coconut, pineapple, and lime—set on a crisp cookie crust. Fully kosher when prepared with certified kosher dairy and pareve ingredients as noted below.

Overview

Servings: 12 slices
Yield: 1 (9-inch) cheesecake
Prep Time: 25 minutes
Cook Time: 65–75 minutes
Chill Time: 4–6 hours (minimum)
Difficulty: Intermediate
Cooking Vessel: 9-inch springform pan, roasting pan (for water bath), mixing bowls, stand or hand mixer

Ingredients

Crust

1½ cups kosher graham cracker crumbs (or kosher vanilla cookie crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted (certified kosher dairy)

Cheesecake Filling

24 oz (3 blocks) full-fat cream cheese, softened (kosher certified)
1 cup granulated sugar
3 large eggs (kosher)
¾ cup full-fat coconut milk (well shaken; kosher certified)
½ cup crushed pineapple, well drained (excess liquid removed)
1 tablespoon lime zest
2 tablespoons fresh lime juice
1 teaspoon pure vanilla extract (kosher certified)
2 tablespoons cornstarch

Tropical Topping (Optional but Recommended)

1 cup diced fresh mango
½ cup diced pineapple
2 tablespoons toasted shredded coconut
2 tablespoons apricot preserves (kosher certified), warmed

Instructions

1. Prepare the Pan

Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil to prevent water seepage.

2. Make the Crust

Combine crumbs and sugar in a bowl.
Stir in melted butter until evenly moistened.
Press firmly into the bottom of the prepared pan.
Bake for 8–10 minutes. Cool slightly.

3. Prepare the Filling

Beat cream cheese on medium speed until smooth (2–3 minutes).
Gradually add sugar; mix until incorporated.
Add eggs one at a time, mixing on low speed after each addition.
Blend in coconut milk, pineapple, lime zest, lime juice, vanilla, and cornstarch.
Mix just until smooth—avoid overbeating (prevents cracking).

4. Bake in a Water Bath

Pour filling over crust.
Place springform pan inside a large roasting pan.
Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake 65–75 minutes, until edges are set but center still slightly jiggly.

5. Controlled Cooling

Turn oven off; crack door open slightly.
Let cheesecake sit inside for 1 hour (prevents sudden temperature shock).
Remove and cool to room temperature.
Refrigerate at least 4–6 hours (preferably overnight).

6. Add Topping

Brush warmed apricot preserves lightly over fruit. Arrange mango and pineapple on cheesecake and sprinkle with toasted coconut before serving.

Nutritional Information (Approximate Per Slice)

Calories: 420
Protein: 7g
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 32g
Sugar: 24g
Fiber: 1g
Sodium: 280mg

(Values will vary depending on brands and portion size.)

Dietary Adaptations

Gluten-Free: Use certified gluten-free cookies for crust.
Lower Sugar: Reduce sugar by ¼ cup and use unsweetened coconut milk.
Dairy-Free (Pareve): Substitute dairy-free cream cheese and vegan butter alternatives certified kosher pareve. Texture will be slightly softer.
Passover-Friendly Option: Use ground kosher-for-Passover cookies or finely ground nuts instead of graham crackers.

Tips & Troubleshooting

Cracks on Top: Usually caused by overmixing or skipping the water bath. Minor cracks can be covered with fruit topping.
Soggy Crust: Ensure pineapple is very well drained and foil wrapping is tight.
Dense Texture: All ingredients must be room temperature before mixing.
Overbrowning: Tent loosely with foil during last 15 minutes if needed.
Clean Slices: Dip knife in hot water and wipe clean between cuts.

Serving Suggestions

Serve chilled with additional lime zest for brightness.
Pair with fresh passion fruit drizzle for acidity contrast.
Serve alongside tropical fruit salad or coconut sorbet.
Garnish with mint leaves for visual contrast.

Notes

Always verify reliable kosher certification (OU, OK, Star-K, etc.) on dairy, coconut milk, preserves, and vanilla extract.
Store refrigerated up to 5 days.
Freezes well (without fruit topping) for up to 2 months; thaw overnight in refrigerator.

Yeliy