Coconut Cheesecake & Rhubarb Compote
TOTAL TIME: Prep: 55 min. Bake: 1 hour 20 min. + chilling
YIELD: 16 servings (3-1/2 cups compote).
I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Ingredients
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14 whole graham crackers
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1 cup sweetened shredded coconut, toasted
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1/4 cup sugar
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1/3 cup butter, melted
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CHEESECAKE:
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5 packages (8 ounces each) cream cheese, softened
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1-1/4 cups sugar
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1-1/4 cups sour cream
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1 tablespoon vanilla extract
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1 tablespoon lemon or lime juice
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5 large eggs, room temperature, lightly beaten
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1 cup sweetened shredded coconut
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COMPOTE:
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6 cups chopped fresh rhubarb (about 1-1/2 pounds)
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1 cup sugar
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1/2 cup orange juice or water
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Additional toasted coconut, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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6.
Remove rim from springform pan. If desired, press additional coconut onto side of cheesecake. Serve with compote, warmed if desired.
Nutrition Facts
1 piece with 3 tablespoons compote (calculated without optional coconut): 589 calories, 38g fat (23g saturated fat), 159mg cholesterol, 434mg sodium, 55g carbohydrate (44g sugars, 2g fiber), 8g protein.
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