coconut cheesecake & rhubarb compote

Name: Coconut Cheesecake & Rhubarb Compote
Prep time: 55 min
Cook time: 1 h 20 min
Yield: 16
Cuisine: American
Ingredients: 14 - whole graham crackers; 1 cup(s) flaked coconut, toasted; 1/4 cup(s) sugar; 1/3 cup(s) butter, melted; FOR THE CHEESECAKE; 5 package(s) (8 ounces each) cream cheese, softened; 1 1/4 cup(s) sugar; 1 1/4 cup(s) sour cream; 1 tablespoon(s) vanilla; 1 tablespoon(s) lemon or lime juice; 5 - eggs, lightly beaten; 1 cup(s) flaked coconut; FOR THE COMPOTE; 6 cup(s) chopped fresh rhubarb (about 1-1/2 pounds); 1 cup(s) sugar; 1/2 cup(s) orange juice or water; - additional toasted flaked coconut, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 55 Min

cook time 1 Hr 20 Min

method Bake

Ingredients For coconut cheesecake & rhubarb compote

14

whole graham crackers
1 c

flaked coconut, toasted
1/4 c

sugar
1/3 c

butter, melted
FOR THE CHEESECAKE
5 pkg

(8 ounces each) cream cheese, softened
1 1/4 c

sugar
1 1/4 c

sour cream
1 Tbsp

vanilla
1 Tbsp

lemon or lime juice
5

eggs, lightly beaten
1 c

flaked coconut
FOR THE COMPOTE
6 c

chopped fresh rhubarb (about 1-1/2 pounds)
1 c

sugar
1/2 c

orange juice or water
additional toasted flaked coconut, optional

How To Make coconut cheesecake & rhubarb compote

1
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.

2
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.
3
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.
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