Tropical New York Style Cheesecake

READY IN: 1hr 37mins


  • 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


  • 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.