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
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 16 servings (3-1/2 cups compote).
Number Of Ingredients 17
Steps:
- 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 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 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.
Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Billy Dennett
[email protected]Overall, I thought this cheesecake was very good. The coconut and rhubarb flavors were a perfect match, and the crust was the perfect balance of crispy and chewy.
Assane Lasse
[email protected]I was disappointed with this cheesecake. The crust was too crumbly and the cheesecake filling was too dense. The rhubarb compote was also too tart.
Janice Shapero
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. The rhubarb compote was the perfect finishing touch.
Blessing Joss
[email protected]This cheesecake was a bit too sweet for me, but it was still very good. I would try making it again with less sugar next time.
Sunita Rana
[email protected]I'm not a fan of coconut, but I loved this cheesecake! The rhubarb compote balanced out the sweetness of the coconut perfectly.
Haseeb Hazarvi
[email protected]This cheesecake was divine! The coconut and rhubarb flavors were a perfect match, and the crust was the perfect balance of crispy and chewy.
Gaming war Nayem
[email protected]I was disappointed with this cheesecake. The crust was too crumbly and the cheesecake filling was too dense. The rhubarb compote was also too tart.
Sheikh Junaid
[email protected]This cheesecake was easy to make and turned out perfectly! The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. The rhubarb compote was the perfect finishing touch.
yeet
[email protected]This cheesecake was a bit too sweet for my taste, but the rhubarb compote was delicious. I would try making this again with less sugar in the cheesecake filling.
Kemal Kem
[email protected]I'm not usually a fan of coconut, but this cheesecake was amazing! The coconut flavor was subtle and not overpowering, and the cheesecake itself was smooth and creamy. The rhubarb compote was also delicious, and it added a nice tartness to the cheese
Străistaru Eugen
[email protected]This coconut cheesecake with rhubarb compote was a delightful treat! The cheesecake was creamy and rich, with a perfect balance of sweetness and tanginess. The rhubarb compote added a lovely tartness that complemented the cheesecake perfectly. I woul