Radiant Jamaican Plantain and Rum Cheesecake with Coconut Meringue
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Crust
- 1
Preheat the oven
Preheat the oven to 325°F (163°C).
- 2
Combine ingredients
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed.
- 3
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
- 1
Combine the syrup ingredients
In a small saucepan, combine dark rum, brown sugar, and water.
Tip: For added depth, use aged rum in the syrup.
- 2
Simmer
Bring to a simmer and cook until the sugar has dissolved.
- 3
Cool the syrup
Set aside to cool.
Tip: Do not add the hot syrup directly to the cheesecake mixture — it must be cooled.
How to Make Radiant Jamaican Plantain and Rum Cheesecake with Coconut Meringue
Total time: 4 h 40 min · Yields 8 servings
- 1
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.
- 2
Baking the Cheesecake
Bake at 325°F (163°C) for 1 hour or until the edges are set but the center slightly jiggles.
- 3
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.
Chef's Tips
Further reading
Frequently asked questions
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.
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