Crème Brûlée Cheesecake Recipe

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, shredded coconut, and sugar.

Melt the butter and pour it into the crumb mixture. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan evenly to form the crust.

Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add in the granulated sugar and beat until well combined.

Add the sour cream and vanilla extract, mixing until smooth.

Add the eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream until fully incorporated.

Pour the cheesecake filling over the cooled crust and spread it evenly.

Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

In a small saucepan, combine the diced pineapple, mango, sugar, and lime juice.

Cook over medium heat for about 10-15 minutes, stirring occasionally, until the fruits are softened and syrupy.

Remove from heat and let cool to room temperature.

In a mixing bowl, whip the coconut cream until light and fluffy.

Add the powdered sugar and vanilla extract, continuing to whip until well combined.

In a small bowl, mix together the passionfruit puree, mango puree, and granulated sugar.

Stir until the sugar is fully dissolved and the sauce is smooth.

In a mixing bowl, combine the shredded coconut, flour, and sugar.

Melt the butter and pour it into the mixture. Stir until crumbly.

Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Let it cool.