COCONUT CHEESECAKE WITH PASION FRUIT GLAZE

COCONUT CHEESECAKE WITH PASION FRUIT GLAZE image

Yield 12 servings

Number Of Ingredients 14

CRUST
2 cups sweetened flaked coconut
8 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, diced
FILLING
4 8-ounce Pkg Philadelphia cream cheese (not reduced or fat free)
2/3 cup sugar
1 15 ounce can cream of coconut (coco lopez)
1/4 teasp vanilla extract
1/8 teasp salt
5 large eggs
Special Equipment
1 9Inch springform pan with 2 1/4 to 3 inch sides.

Steps:

CRUST preheat oven 350%. Blend all ingredients in food processor until finely ground & sticking together (1-2 mins). Press micure onto bottom & 2 1/2" up springform pan. Bake crust until golden (@ 14-15 mins) Cool crust on rack & increase oven temp to 425F. FILLING Blend cheese in processor until smooth scape sides & bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides & bottom. Add cream of coconut, vanilla & 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 10 mins (425%). Reduce oven temperature to 250% F. Bake until center is softly set, about 1 hr & 35 mins. Turn oven off. Keeping door closed cool cake in oven 1 hour. Refrigerate cake uncovered at least 12 hours or overnight. SEE GLAZE & COMPOTE RECIPE