Macaroon Crust Cheesecake
Rich, creamy cheesecake on a crunchy coconut macaroon crust, swirled with chocolate for a decadent finish. Gluten-free, high in protein, and fiber-rich, it’s a quick, easy, and satisfying dessert perfect for everyday treats or special occasions.
Equipment
- 9-inch springform pan
- 10-inch cake pan or aluminum foil for water bath
- Large roasting pan
- Food processor
- Stand mixer or hand mixer
- Spatula
- Measuring cups and spoons
- Knife for swirling
- Oven Thermometer (optional)
Ingredients
- 10 oz ≈16 pieces coconut macaroons
- 24 oz cream cheese room temperature
- 1 cup 198 g granulated sugar
- 3 large eggs room temperature
- 1 cup 227 g heavy cream
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 4 oz bittersweet chocolate melted
Instructions
- Preheat and Prepare the Water Bath: Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare a water bath, which helps your cheesecake bake evenly and prevents cracks. Pour about 2 inches of water into a large roasting pan. The water should be enough to surround the springform pan without overflowing. Place the pan in the oven so it heats up while you prepare the cheesecake.
- Make the Macaroon Crust: Place your coconut macaroons into a food processor and pulse until they become fine, uniform crumbs. These crumbs will form the crunchy base of your cheesecake.Transfer the macaroon crumbs to a 9-inch springform pan and gently press them down evenly, covering the entire bottom of the pan. Use the back of a spoon or a flat-bottomed measuring cup to create a compact, even layer. Set the prepared crust aside.
- Prepare the Springform Pan for the Water Bath: To prevent water from seeping into the cheesecake during baking, place the springform pan inside a slightly larger 10-inch cake pan. If you don’t have a larger pan, wrap the outside of the springform pan with 3–4 layers of aluminum foil, ensuring the foil extends over the edges. Press the foil tightly so that it seals all sides and creates a waterproof barrier.
- Cream the Cheese and Sugar: In the bowl of a stand mixer (or using a hand mixer), combine the room-temperature cream cheese and granulated sugar. Beat on medium speed until the mixture is smooth, silky, and completely free of lumps. This step is crucial for a creamy, velvety cheesecake texture. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add the Eggs One by One: Add the eggs individually to the cream cheese mixture. Beat each egg fully into the batter before adding the next one. Scrape the bowl down after each addition to incorporate all ingredients thoroughly. This slow incorporation prevents the batter from curdling and ensures a smooth consistency.
- Blend in the Cream, Lemon, and Vanilla: Pour in the heavy cream, then add the lemon juice and vanilla extract. Beat the mixture on low speed until the batter is smooth, creamy, and slightly airy. The cream adds richness, while the lemon juice brightens the flavor and the vanilla gives it a warm, inviting aroma.
- Prepare the Chocolate Swirl: Remove about one-third of the vanilla cheesecake batter and transfer it to a separate bowl. Pour in the melted bittersweet chocolate and gently fold it into the batter until fully combined. This creates a rich chocolate layer that will be swirled into the vanilla base, giving your cheesecake a beautiful marbled effect.
- Layer and Swirl the Batters: Pour half of the vanilla cheesecake batter evenly over the prepared macaroon crust. Then, spoon half of the chocolate batter in small dollops on top of the vanilla layer. Using a knife or a skewer, gently swirl the chocolate into the vanilla, creating a marbled pattern. Repeat the process with the remaining vanilla and chocolate batters. To release any air bubbles trapped in the batter, gently tap the pan on the counter a few times.
- Bake in the Water Bath: Carefully place the springform pan into the preheated roasting pan filled with hot water. The water should reach about halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 45–55 minutes. To test for doneness, insert an oven thermometer into the center; it should read around 150°F (65°C). The edges should be set, but the center should still have a slight jiggle.
- Cool in the Oven: Once baked, slightly open the oven door and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent cracking and allows the texture to set gently.
- Remove and Chill: After the cheesecake has rested in the oven, carefully lift it out of the water bath. Let it cool completely on a wire rack or countertop for about 30–60 minutes.Once at room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set.
- Slice and Serve: When ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the springform sides. Slice using a sharp, clean knife, wiping it between cuts for clean slices. Enjoy this creamy, chocolate-swirl macaroon cheesecake as a gluten-free dessert that’s rich, indulgent, and satisfying.
- Storage Tips: Leftovers can be stored in the refrigerator for up to 5 days. For long-term storage, wrap the cheesecake in several layers of plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Coconut macaroons can be store-bought or homemade; ensure they are not overly sweet to balance the cheesecake.
- Room-temperature ingredients, especially cream cheese and eggs, are essential for a smooth, lump-free batter.
- Swirling chocolate into the vanilla batter should be gentle to create a marbled effect without overmixing.
- Baking in a water bath prevents cracking and promotes an evenly creamy texture.
- The cheesecake can be prepared a day ahead, making it perfect for gatherings or meal prep.
