Coconut Cheesecake

Coconut Cheesecake

This specialty is served up at Round Hill Golf, Tennis and Beach Club in Montego Bay. Photo by Veronica Hill.

Who can resist an Island Coconut Cheesecake, drizzled with raspberry and mango puree? The cuisine of Jamaica is influenced by its diverse cultural heritage: Steamed coconut puddings from Africa, slowly stewed brown sauces come from English settlers; chow mein from Chinese residents, and curries from India. Tropical fruits and plentiful spices round out the mix.

“We’re blessed with excellent soil, so we are one of the world’s largest producer of spices,” said Donnie Dawson, a Kingston native and West Coast regional manager for the Jamaican Tourist Board. “Pimento, ginger, thyme, all-spice, mace, black pepper, vanilla, nutmeg, cocoa beans and scotch bonnet peppers are all grown here.”


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • Filling:
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 cup cream of coconut
  • 3 1/2 oz flaked coconut
  • 1/2 teaspoon almond extract
  • Garnish: whipped cream, flaked coconut, crushed almonds
  • Drizzle with raspberry and mango puree
Read the whole recipe on Cooking Sessions