Coconut Cheesecake with Passion Fruit Glaze
Coconut Cheesecake with Passion Fruit Glaze is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Blend cream cheese in processor until smooth, scraping sides and bottom of bowl.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
