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Coconut Cheesecake Recipe


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     Coconut Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   55 minutes

14 whole graham crackers
1 cup flaked 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 flaked coconut

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).
Nutritional Facts 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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