Coconut Cheesecake with Passion Fruit Glaze |
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Prep Time: 60 Minutes Cook Time: 1080 Minutes |
Ready In: 1140 Minutes Servings: 12 |
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Ingredients:
2 cups sweetened flaked coconut |
8 whole graham crackers, broken |
1/4 cup sugar |
1/4 cup (1/2 stick) unsalted butter, diced |
4 8-ounce packages philadelphia-brand cream cheese (do not use reduced-fat or fat-free) |
2/3 cup sugar |
1 15-ounce can cream of coconut (such as coco lópez) |
1/4 teaspoon vanilla extract |
1/8 teaspoon salt |
5 large eggs |
2 teaspoons water |
1/4 teaspoon unflavored gelatin |
10 passion fruits (about), divided |
3 tablespoons plus 2 teaspoons sugar, divided |
1 cup diced peeled pitted mango |
1 cup diced peeled cored pineapple |
8 1/3-inch-thick slices star fruit, diced |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
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