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 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.
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. Yield- 16 servings (3-1/2 cups compote).
1 slice with 3 tablespoons compote (calculated without
optional coconut) equals 589 calories, 38 g fat (23 g saturated
fat), 159 mg cholesterol, 434 mg sodium, 55 g carbohydrate, 2
g fiber, 8 g protein.
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