Tropical New York Style Cheesecake

"This a gluten-free cheesecake with a macaroon/meringue type crust. The filling is thick and creamy but not too sweet. Serve topped with fluffy vanilla frosting and fresh fruit or pie filling. Honey can be used in replace of the juice if needed."
photo by CoconutGirl photo by CoconutGirl
photo by CoconutGirl
Ready In:
1hr 37mins
1 cheesecake


  • Macaroon Crust (plus cookies)

  • 4 egg whites
  • 12 teaspoon vanilla extract
  • 14 teaspoon almond extract
  • 18 teaspoon cream of tartar
  • 1 14 cups organic whole sugar
  • 14 cup tropical traditions coconut flour
  • 14 teaspoon salt
  • 2 12 cups flaked unsweetened dried coconut
  • Cheesecake filling

  • 5 (8 ounce) packages cream cheese, softened
  • 1 cup organic whole sugar
  • 3 tablespoons tropical traditions coconut flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple frozen juice concentrate, thawed
  • 1 cup sour cream
  • 4 eggs


  • Crust: Preheat oven to 300 degrees F.
  • Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.
  • In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
  • Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
  • Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.
  • Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add pineapple juice concentrate and sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake for 1 hour and 10 minutes or until center is almost set.
  • Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.

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My name is Sarah Shilhavy. I'm a home educated and mom-taught and self taught cook. I am also a grandma-taught and self-taught baker and the youngest of 3 kids (2 older brothers). I was born in the Middle East and lived in the Philippines for almost 5 years (my mom is Filipino), and have also lived in different parts of the US. My parents own Tropical Traditions, the first company to import Virgin Coconut Oil from the Philippines to the US. I manage the coconut recipe blog on Tropical Traditions’ website: I've developed many recipes, some gluten-free, using Coconut Flour, and love working with Coconut oil.
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