A delightful tropical-inspired cheesecake with a creamy pineapple filling and a coconut-almond crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Combine the ground almonds, shredded coconut, and granulated sugar in a mixing bowl.
Mix thoroughly to ensure an even crust texture.
Add the melted butter to the almond mixture and stir until evenly combined.
Ensure all dry ingredients are moistened for a cohesive crust.
Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.
Press firmly to create a compact crust that holds together.
Beat the cream cheese in a large bowl until smooth.
Use room temperature cream cheese for easier mixing.
Add the sugar and beat until fully incorporated.
Gradually add sugar to avoid lumps.
Mix in the sour cream, vanilla extract, and crushed pineapple.
Fold in the pineapple gently to maintain its texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs individually ensures a smooth batter.
Pour the filling over the cooled crust and smooth the top.
Tap the pan gently to release air bubbles.
Bake the cheesecake for 60 minutes or until the center is slightly jiggly.
Avoid opening the oven door to maintain a consistent temperature.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Chilling allows the flavors to meld and the texture to set.
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