Exotic Cheesecake with Coconut Sablé & Fruit Cream Cheese Filling
A tropical cheesecake made with coconut sablé crust and exotic fruit cream cheese filling, topped with a crunchy coconut coating.Discover the vibrant fusion of tropical flavors in this exotic cheesecake recipe crafted by Chef Koji Izumi from Asterisque, Tokyo. This dessert pairs a crisp coconut sablé base with a luscious cream cheese filling infused with mango, passion fruit, and parmesan. Finished with a delicate coconut white chocolate coating and toasted coconut, each bite delivers a contrast of textures and refreshing flavors. Ideal for summer gatherings or elegant pâtisserie menus, this cheesecake is a tropical escape on a plate.
Ingredients
Coconut Sablé Base (for 80×45 mm rings):
- Fermented butter: 90g
- Granulated sugar: 45g
- Salt: 1g
- Sweetened egg yolk: 20g
- Cake flour Affinage: 100g
- Desiccated coconut: 20g
- Baking powder: 2g
- Total: 278g
Exotic Cheesecake Filling (for 80×45 mm rings):
- Exotic fruit purée A mango, passionfruit, etc.: 100g
- Granulated sugar: 50g
- Trehalose: 50g
- Le Kanten Ultra gelling agent: 10g
- Fresh parmesan cheese grated: 20g
- Cream cheese e.g. BUKO: 270g
- Exotic fruit purée B keep frozen: 100g
- Whole egg: 40g
- Sweetened egg yolk: 60g
- Total: 700g
Coconut Coating Chocolate:
- White chocolate: 100g
- Refined sesame oil neutral, light-colored: 50g
- Desiccated coconut toasted: 35g
- Total: 185g
Decoration:
- Toasted desiccated coconut
- Powdered décor sugar Poudre Décor
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Instructions
Coconut Sablé
- In a mixer bowl, combine cold cubed butter with sugar, salt, flour, coconut, and baking powder. Mix on low speed using the beater attachment until the texture is sandy.
- Add the chilled sweetened egg yolk and mix until no lumps of butter remain.
- Once it comes together, roll the dough between parchment sheets to about 3 mm thick. Freeze until firm.
- Cut out rounds using a metal ring (∅80 mm), place the rings onto a Silpain-lined baking tray, and bake in a convection oven at approx. 130°C for 20 minutes.
- Let cool slightly, then remove from rings.
Exotic Cheesecake Filling
- In a bowl, combine sugar, trehalose, and Le Kanten Ultra, then stir into defrosted purée A. Heat in the microwave until boiling.
- Stir in the grated parmesan and cool to around 30°C.
- In another bowl, combine cream cheese and still-frozen purée B. Beat until smooth and uniform.
- Add mixture (2) to (3), then incorporate the whole egg and sweetened yolk. Mix well.
- Line rings with heat-resistant plastic wrap, pour 100g of filling into each, and bake in a steam bath (bain-marie) with the oven set at 150°C top heat and 130°C bottom heat, then turn off both heating elements and bake for 25 minutes.
- Once cooled, freeze until firm and unmold by turning upside down.
Coconut Coating Chocolate
- Gently melt the white chocolate and sesame oil to body temperature.
- Mix in toasted desiccated coconut.
Assembly & Decoration
- Spread the coconut coating onto the surface of the sablé base.
- Place the frozen cheesecake filling on top and press gently to adhere.
- Coat the sides with toasted coconut.
- Dust the top with powdered décor sugar.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.