Pineapple Coconut Cheesecake for Passover
A rich, creamy cheesecake built on a matzo-potato starch crust and filled with pineapple and coconut. The tropical fruit and toasted coconut topping balance the dense, tangy cream cheese filling. Serve chilled after overnight refrigeration for holiday tables or special occasions. This Passover-certified version uses matzo meal instead of regular flour, making it suitable for Seder celebrations while delivering sophisticated flavor and silky texture.
Ingredients
- ⅓ cup matzo meal, none
- ⅓ cup potato starch, none
- ¼ cup brown sugar, firmly packed
- ¼ cup butter, cold
- 1 cup sugar, none
- 4 8-ounce packages cream cheese, softened
- 4 large eggs, none
- 1 cup sour cream, none
- 1 cup coconut, sweetened flaked
- 1 20-ounce can pineapple, crushed in juice, well-drained
- ½ cup coconut, sweetened flaked, toasted
- 1 teaspoon orange zest, freshly grated
Instructions
- 1
Heat oven to 325°F.
- 2
Combine crust ingredients except butter in food processor and process 30-60 seconds until mixed.
- 3
Add butter and process until just combined.
- 4
Press crust mixture evenly onto bottom of ungreased 9-inch springform pan.
- 5
Bake crust 10 minutes and cool completely.
- 6
Beat sugar and softened cream cheese at medium speed 3-4 minutes, scraping bowl often, until creamy.
- 7
Add eggs one at a time, beating well after each addition.
- 8
Mix in sour cream, 1 cup coconut, and well-drained pineapple, beating until combined.
- 9
Spoon filling into prepared crust.
- 10
Bake 70-90 minutes until set 2 inches from edge.
- 11
Sprinkle 1/4 cup toasted coconut on top.
- 12
Turn off oven and leave cheesecake inside 2 hours.
- 13
Run knife around inside of pan to loosen sides.
- 14
Cover and refrigerate 8 hours or overnight.
- 15
Top with remaining toasted coconut and orange zest before serving.
Tips
Cool crust completely before adding filling to prevent uneven cooking and ensure clean separation from pan sides.
Bring cream cheese to room temperature before beating; cold cheese creates lumps and requires extra mixing.
Let cheesecake rest in turned-off oven with door closed for gradual cooling to minimize cracks on surface.
Good to Know
Cover and refrigerate up to 5 days in airtight container. Do not freeze; eggs and sour cream do not freeze well in cheesecake.
Prepare entire cheesecake 1 day ahead. Crust can be baked 2 days in advance and wrapped tightly. Toast coconut up to 3 days ahead.
Slice with hot, wet knife wiped between cuts. Serve chilled. Room temperature dulls flavors. Pairs with coffee, tea, or dessert wine.
Common Mistakes
Do not skip cooling the crust completely to avoid cracks in filling
Do not open oven during baking to maintain steady heat
Do not rush refrigeration; 8 hours minimum ensures proper set and flavor development
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cheesecake ahead for Passover?
Yes, prepare the full cheesecake 1 day before serving. Cover tightly and refrigerate. This allows flavors to meld and texture to fully set. Do not freeze.
What if my cheesecake cracks on top?
Cracks occur from uneven cooling or oven temperature fluctuations. Ensure crust cools completely first and follow the 2-hour oven-resting step carefully. Toasted coconut and orange zest topping will cover minor cracks.
How can I drain pineapple thoroughly?
Pour canned pineapple into fine-mesh strainer and press gently with back of spoon for 1-2 minutes. Alternatively, place in cheesecloth and hang over bowl for 30 minutes to release excess juice.