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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Cheesecake & Rhubarb Compote Recipe

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This recipe for Coconut Cheesecake & Rhubarb Compote is from Recipes from Oma's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




14 whole graham crackers
1 cup flaked coconut - toasted
1/4 cup sugar
1/3 cup butter, melted


5 pkg (8 oz 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 eggs, lightly beaten
1 cup flaked coconut


6 cups chopped fresh rhubarb
1 cup sugar
1/2 cup orange juice or water

Preheat oven to 325. Place a greased 10 inch springform pan on a double thickness of heavy duty aluminum foil. Wrap foil securely around the pan.

Place crackers in a food processor. Add coconut and sugar. Pulse until crumbs form. While pulsing, add melted butter. Press mixture onto bottom of pan and 1 1/2" up the side of the prepared pan.

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 pan in a larger baking pan and add 1" of hot water to larger baking pan.

Bake 80 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with knife. Remove foil. Cool 1 hour longer.

I a saucepan, combine compote ingredients. Simmer 8 minutes or until thickened. Refrigerate cheesecake and compote overnight. Serve with compote, warmed (if desired)

Number Of Servings:
Number Of Servings:
approximately 16
Preparation Time:
Preparation Time:
Prep: 55 min Bake: 1hour 20 minutes




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