Crème Brûlée Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment for easier removal.

In a medium bowl combine graham/digestive crumbs, desiccated coconut, toasted shredded coconut (if using), sugar and salt. Stir to combine.

Pour melted butter over the dry mix and stir until evenly moistened and mixture holds together when pressed.

Press mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes until set and aromatic. Remove from oven and cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place the room-temperature cream cheese in a large mixing bowl. Beat on medium speed with a handheld mixer or stand mixer fitted with the paddle attachment until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar, salt, vanilla bean paste, and cornstarch (if using). Beat on low to combine, scraping down the bowl as needed, until fully incorporated.

Add whole eggs one at a time, mixing on low speed after each addition just until combined. Then add the two additional yolks and mix until smooth. Do not overbeat—minimize incorporated air to avoid cracking.

Warm the heavy cream and additional 1/2 cup cream together until just lukewarm (do not boil). Fold or mix in on low speed until the batter is smooth and silky. Stir in lemon zest.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Set up a water bath: place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, being careful not to splash water into the filling.

Bake at 325°F (160°C) for 45–60 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Time will vary by oven and pan.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 30 minutes to reduce temperature shock and prevent cracking.

Remove cheesecake from the water bath, run a thin knife around the edge to loosen, and cool completely on a wire rack to room temperature. Refrigerate for at least 6 hours, preferably overnight, to fully set.

While the cheesecake chills (or on the same day), make the compote. In a medium saucepan combine diced mango, diced pineapple, 3 tbsp sugar, grated ginger (if using) and lime juice.

Cook over medium heat, stirring occasionally, until fruit breaks down and mixture thickens slightly, about 8–12 minutes. Use a wooden spoon to mash a little for a chunky compote, or gently purée with an immersion blender for a smoother texture.

Stir in 1/2 tsp vanilla extract, taste and adjust sugar or lime as needed. Remove from heat and cool to room temperature; refrigerate until needed. Compote can be made 2–3 days ahead.

In a small saucepan, combine passionfruit pulp, mango purée, 2 tbsp caster sugar and 1/2 tbsp lime juice. Warm gently over low heat until sugar dissolves, stirring frequently, about 2–3 minutes.

If the sauce is too thick, add up to 1 tbsp water to reach desired consistency. Taste and adjust acidity or sweetness as needed. Remove from heat and let cool. Strain if you prefer a seed-free sauce (reserve seeds for garnish if desired). Refrigerate until serving.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Scoop the solid portion of chilled coconut cream into the bowl, leaving behind liquid coconut water for another use.

Add powdered sugar and vanilla extract. Whip on medium-high speed until fluffy peaks form, about 2–3 minutes. Fold in lime zest if using. Keep chilled until plating.

When ready to serve, remove chilled cheesecake from the refrigerator and carefully release it from the springform pan. Pat any condensation dry with a paper towel.

Evenly spread a thin, uniform layer (about 1/8–1/4 inch) of granulated or superfine sugar across the top of the cheesecake. Use a kitchen torch to melt and caramelize the sugar to a deep amber, moving the torch continuously to avoid burning. If you don't have a torch, place under a very hot broiler for 2–4 minutes, watching closely until caramelized (this method may warm the cake slightly).

Spoon chilled pineapple-mango compote onto individual slices or spread a thin ribbon across the top before adding caramel if you prefer pockets of fruit under the brûlée layer. Alternatively, plate slices with a dollop of compote alongside.

Drizzle passionfruit-mango sauce around the plate or across each slice for bright acidity and color.

Pipe or spoon coconut whipped cream decoratively onto each slice and sprinkle toasted coconut flakes over the cream and crumble around the plate for extra texture.

Garnish with a drizzle of reserved passionfruit seeds (optional) and a mint leaf. Serve slightly chilled—allow 5–10 minutes at room temperature for best texture when serving.