How long can I store leftovers?

Store in the refrigerator for up to 5 days in an airtight container.

Can I make this ahead?

Yes, the cheesecake can be baked a day in advance. Add meringue before serving.

Can I use bananas instead of plantains?

Yes, but it will alter the flavor profile slightly, making it sweeter.

What can I substitute for rum?

You can use a rum essence for flavor without alcohol or omit it entirely.

How do I ensure the meringue doesn't weep?

Make sure the meringue is spread on a cooled cheesecake and broil it just until browned.

Radiant Jamaican Plantain and Rum Cheesecake with Coconut Meringue

Name: Radiant Jamaican Plantain and Rum Cheesecake with Coconut Meringue
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 2 ripe plantains; 3 packages (8 oz each) cream cheese; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; 1/2 cup dark rum; 1/4 cup brown sugar; 2 tbsp water; 4 egg whites; 1/2 cup granulated sugar; 1/4 cup shredded coconut; 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 tbsp sugar

A tropical twist on the classic cheesecake

This indulgent dessert combines the sweetness of ripe plantains and the rich flavor of rum, all topped with a fluffy coconut meringue. Perfect for impressing guests with a taste of the Caribbean.

3 h 30 min
8
Advanced

Ingredients

For the Plantain Cheesecake

2 ripe plantains

peeled and mashed

3 packages (8 oz each) cream cheese

softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

For the Rum Syrup

1/2 cup dark rum

1/4 cup brown sugar

2 tbsp water

For the Coconut Meringue

4 egg whites

1/2 cup granulated sugar

1/4 cup shredded coconut

For the Crust

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tbsp sugar

Preparation

Preparing the Crust

Preheat the oven

Preheat the oven to 325°F (163°C).

Combine ingredients

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed.

Bake the crust

Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.

Making the Rum Syrup

Combine the syrup ingredients

In a small saucepan, combine dark rum, brown sugar, and water.

For added depth, use aged rum in the syrup.

Simmer

Bring to a simmer and cook until the sugar has dissolved.

Cool the syrup

Set aside to cool.

Do not add the hot syrup directly to the cheesecake mixture — it must be cooled.

Cooking Process

Cheesecake Batter

Beat the cream cheese and sugar until smooth. Add mashed plantains and vanilla extract, then beat in one egg at a time. Pour over crust.

Baking the Cheesecake

Bake at 325°F (163°C) for 1 hour or until the edges are set but the center slightly jiggles.

Meringue Topping

Beat egg whites until soft peaks form, gradually add sugar until stiff peaks form. Fold in coconut, top the cooled cheesecake, and broil for 2–3 minutes until lightly browned.

Plating & Serving