Coconut Cheesecake & Rhubarb Compote
Total TimePrep: 55 min. Bake: 1 hour 20 min. + chilling
Makes16 servings (3-1/2 cups compote)
Best cheesecake I have ever had. The smoothness, not too sweet and the zing of the rhubarb compote to cut through the richness of the dessert made it perfect.
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
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....