Coconut Cheesecake & Rhubarb 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
| Servings | Prep Time | Cook Time |
| 16servings | 55minutes | 80minutes |
| Servings | Prep Time |
| 16servings | 55minutes |
| Cook Time |
| 80minutes |
Ingredients
- 14 whole graham crackers
- 1 cup sweetened shredded coconut toasted
- 1/4 cup sugar
- 1/3 cup butter melted
- CHEESECAKE:
- 5 packages cream cheese 8 ounces each, 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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 until centre 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 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.
Recipe Notes
