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
Featured In:
Top 10 Coconut Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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, 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
- 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.
- 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 sides of prepared pan.
- 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.
- Bake 80-90 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
- 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.
- Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired. Yield: 16 servings (3-1/2 cups compote).
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Cheesecake & Rhubarb Compote in Taste of Home
June/July 2015
Reviews forCoconut Cheesecake & Rhubarb Compote
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MY REVIEW
Reviewed Apr. 23, 2017
"This is an excellent desert. Make it 4 days ahead though, the flavour improves every day over the last. We ran out at day 5 and it was amazing then. My husband enjoyed it with maple syrup. Janet VFE"
MY REVIEW
Reviewed Jun. 30, 2016
"This is one of the creamiest cheesecakes I ever had. Since my family does not like rhubarb, I made a pineapple topping instead. (1 can crushed pineapple thickened with some cornstarch mixed with cold water ... cook until thickened..) I will surely be making this again ..... and again ..... and again!! Note: the amount of graham crackers called for in the recipe measures out to about 2 1/4 cups of crumbs...."
