Provided by Dede Wilson
Categories Cake Egg Dessert Christmas High Fiber Cream Cheese Coconut Mango Pineapple Chill Passion Fruit Christmas Eve Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 23
Steps:
- For crust:
- Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
- For filling:
- Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
- Bake cheesecake 10 minutes. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
- For glaze and compote:
- Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
- Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
- Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
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Nadeem Gill
[email protected]This cheesecake is a keeper!
Dr sajjad Ali
[email protected]I'll definitely be making this cheesecake again soon.
harusi dololo
[email protected]I'm so glad I found this recipe.
Nontobeko Jezile
[email protected]This cheesecake is the perfect dessert for any occasion.
Chady Haddad
[email protected]I can't wait to make this cheesecake again!
Gracie Spooner
[email protected]This cheesecake was so easy to make and it turned out so delicious.
Hamidou Seyni
[email protected]I would definitely recommend this cheesecake to anyone who loves coconut and passion fruit.
Mazaria Storey
[email protected]This cheesecake was amazing! I loved the coconut and passion fruit flavors together.
Laura Culbertson
[email protected]Overall, I thought this cheesecake was very good. I would definitely make it again.
Sayek 11
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
The Bigo
[email protected]The crust was a little too crumbly for my taste, but the cheesecake itself was delicious.
Channu Wala
[email protected]I love the combination of coconut and passion fruit in this cheesecake. It's a unique and delicious flavor combination.
Thusi Thusi
[email protected]This cheesecake was easy to make and turned out beautifully. The passion fruit glaze was the perfect finishing touch.
sangam sherpa
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it, and I got so many compliments. The crust was especially delicious.
ddgbling Queen
[email protected]This cheesecake was a hit! The coconut and passion fruit flavors were a perfect combination, and the crust was the perfect amount of crunchy and chewy. I will definitely be making this again.