Coconut Cheesecake & Rhubarb Compote Recipe

Name: Coconut Cheesecake & Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 whole graham crackers; 1 cup sweetened shredded coconut, toasted; 1/4 cup sugar; 1/3 cup butter, melted; 5 packages (8 ounces each) cream cheese, 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, lightly beaten; 1 cup sweetened shredded coconut; 6 cups chopped fresh rhubarb (about 1-1/2 pounds); 1 cup sugar; 1/2 cup orange juice or water; Additional toasted coconut, optional

Servings: persons

14 whole graham crackers
1 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, 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, lightly beaten
1 cup sweetened shredded coconut
6 cups chopped fresh rhubarb (about 1-1/2 pounds)
1 cup sugar
1/2 cup orange juice or water
Additional toasted coconut, optional

1
Preheat oven to 325u00b0. 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 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.
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.

2153

kcal

Calories

153

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 whole graham crackers, 1 cup sweetened shredded coconut, toasted, 1/4 cup sugar, 1/3 cup butter, melted, and more.

Yes, Coconut Cheesecake & Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cheesecake & Rhubarb Compote

How did you like this recipe?

Frequently Asked Questions