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

Coconut Cheesecake & Rhubarb Compote recipeTaste of Home
Coconut Cheesecake & Rhubarb Compote
Coconut Cheesecake & Rhubarb Compote
Servings Prep Time Cook Time
16servings 55minutes 80minutes
Servings Prep Time
16servings 55minutes
Cook Time
80minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.
Recipe Notes

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 slice with 3 tablespoons compote (calculated without optional coconut): 589 calories, 38g fat (23g saturated fat), 159mg cholesterol, 434mg sodium, 55g carbohydrate (44g sugars, 2g fibre), 8g protein.