Name: Coconut Cheesecake & Rhubarb Compote
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 14 whole graham crackers -; 1 cup sweetened shredded coconut, toasted -; 1/4 cup sugar -; 1/3 cup butter, melted -; CHEESECAKE: -; 5 packages (8 ounces each) cream cheese, softened -; 1-1/4 cups sugar -; 1-1/4 cups sour cream -; 1 tablespoon vanilla extract -; 1 tablespoon lemon or lime juice -; 5 large eggs, room temperature, lightly beaten -; 1 cup sweetened shredded coconut -; COMPOTE: -; 6 cups chopped fresh rhubarb (about 1-1/2 pounds) -; 1 cup sugar -; 1/2 cup orange juice or water -; Additional toasted coconut, optional -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cheesecake & Rhubarb Compote

1. 14 whole graham crackers -

2. 1 cup sweetened shredded coconut, toasted -

3. 1/4 cup sugar -

4. 1/3 cup butter, melted -

5. CHEESECAKE: -

6. 5 packages (8 ounces each) cream cheese, softened -

7. 1-1/4 cups sugar -

8. 1-1/4 cups sour cream -

9. 1 tablespoon vanilla extract -

10. 1 tablespoon lemon or lime juice -

11. 5 large eggs, room temperature, lightly beaten -

12. 1 cup sweetened shredded coconut -

13. COMPOTE: -

14. 6 cups chopped fresh rhubarb (about 1-1/2 pounds) -

15. 1 cup sugar -

16. 1/2 cup orange juice or water -

17. Additional toasted coconut, optional -

How to cook deliciously - Coconut Cheesecake & Rhubarb Compote

1. Stage

Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. Stage

Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up side of prepared pan.

3. Stage

For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer.

5. Stage

In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled.

6. Stage

Remove rim from springform pan. If desired, press additional coconut onto side of cheesecake. Serve with compote, warmed if desired.