Coconut Cheesecake with Passion Fruit Glaze

Name: Coconut Cheesecake with Passion Fruit Glaze
Prep time: 19 h
Cook time: 19 h
Total time: 19 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) unsalted butter, diced; 907 grams packages Philadelphia-brand cream cheese (do not use reduced-fat or fat-free); 425 grams cream of coconut (such as Coco López); 5 larges eggs; 10 passion fruits (about), divided; 0 teaspoons unflavored gelatin; 8 whole graham crackers, broken; 237 milliliters diced peeled pitted mango; 237 milliliters diced peeled cored pineapple; 0 teaspoons salt; 8 inches thick slices star fruit, diced; 158 milliliters sugar; 3 Tbsps sugar, divided; 473 milliliters sweetened flaked coconut; 0 teaspoons vanilla extract; 2 teaspoons water

Coconut Cheesecake with Passion Fruit Glaze requires about 19 hours from start to finish. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 693 calories, 9g of protein, and 43g of fat each. A mixture of sugar, graham crackers, cream of coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Equipment you will use

Oven

Frying Pan

Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Blend cream cheese in processor until smooth, scraping sides and bottom of bowl.

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Cream Cheese

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Bowl

Add sugar. Using on/off turns, process to blend, scraping sides and bottom.

Ingredients you will need

Sugar

Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides.

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Cream Of Coconut

Vanilla

Salt

Add eggs 1 at a time; process to blend after each addition.

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Egg

Pour filling into crust.

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Crust

Bake cheesecake 10 minutes. Reduce oven temperature to 250°F.

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Oven

Bake untilcenter 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.

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Oven

Place 2 teaspoons water in small cup; sprinkle gelatin over.

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Gelatin

Water

Let stand until gelatin softens, about 10 minutes.

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Gelatin

Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote.

Ingredients you will need

Passion Fruit

Compote

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Measuring Cup

Sieve

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.

Ingredients you will need

Fruit

Seeds

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Sieve

Spatula

Pour 1/2 cup passion fruit pulp into small saucepan.

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Passion Fruit

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Sauce Pan

Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan.

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Sugar

Equipment you will use

Frying 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.

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Gelatin

Glaze

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.

Ingredients you will need

Glaze

Seeds

Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl.

Ingredients you will need

Starfruit