COCONUT CHEESECAKE WITH PASSION FRUIT GLAZE
Provided by Dede Wilson
Categories Cake Egg Dessert Christmas High Fiber Cream Cheese Coconut Mango Pineapple Chill Passion Fruit Christmas Eve Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 23
Steps:
- For crust:
- Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
- For filling:
- Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
- Bake cheesecake 10 minutes. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
- For glaze and compote:
- Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
- Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
- Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
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Satanic Potato
[email protected]I can't wait to try this recipe!
Md Hoassain Ahmad
[email protected]This cheesecake is a great way to impress your guests.
Shafiul azam Tipu
[email protected]I would definitely recommend this recipe to anyone who loves coconut and passion fruit.
Racheal Nalutaaya
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Ettore Luberti
[email protected]I added some fresh raspberries to the top of the cheesecake before baking. It added a nice pop of color and flavor.
Sanaullah babakhil
[email protected]I used a pre-made graham cracker crust to save time. The cheesecake still turned out great.
Bad Life5888
[email protected]I'm not a fan of passion fruit, so I omitted the glaze. The cheesecake was still delicious.
Salina Stha
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious.
virginia derboven
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he'd ever had.
Happy Deo
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Nora Abubeah
[email protected]I'm not a big fan of coconut, but I loved this cheesecake. The passion fruit glaze really balanced out the sweetness of the coconut.
FF Loveer
[email protected]This is my new favorite cheesecake recipe! The crust is the perfect balance of crunchy and crumbly, and the filling is smooth and creamy. The passion fruit glaze is the perfect finishing touch.
Jadda Akoy
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love the combination of coconut and passion fruit.
Raj Abdullah
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overmixed the batter.
Phil Aspinall
[email protected]The cheesecake was a bit too sweet for my taste, but the passion fruit glaze was delicious. I would try making this again with less sugar.
Camyouse
[email protected]This cheesecake was amazing! The coconut and passion fruit flavors were a perfect match. The crust was also very good. I would definitely recommend this recipe.
Chibuenyim Ngoka
[email protected]I love coconut and passion fruit, so I knew I had to try this recipe. I'm so glad I did! The cheesecake was delicious and the glaze was the perfect finishing touch. I will definitely be making this again.
Taimoor Sial
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. The crust was crispy and the filling was smooth and creamy. The passion fruit glaze added a tangy sweetness that balanced out the richness of the cheesecake.
Drud Ako
[email protected]This coconut cheesecake with passion fruit glaze was a hit at my dinner party! The combination of flavors was divine, and the presentation was stunning. I'll definitely be making this again.