Published: by Absolutely Recipes, in the recipes category.

Coconut Cheesecake with Rhubarb Sauce Recipe.

Ingredients:

14 whole graham crackers
1 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/3 cup butter, melted
CHEESECAKE:

5 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/4 cups sour cream
1 TBSP vanilla extract
1 TBSP lemon or lime juice
5 large eggs, room temperature, lightly beaten
1 cup sweetened shredded coconut
COMPOTE:

6 cups chopped fresh rhubarb (about 1-1/2 pounds)
1 cup sugar
1/2 cup orange juice or water
Additional toasted coconut, optional

Recipe Instructions:

Preheat oven to 325 degrees.
Place a greased 9" (3" deep) springform pan on a double thickness of heavy-duty foil (about 18" 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" 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" of hot water to larger pan.

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.

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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