Coconut Cheesecake w/Lilikoi Glaze
I can’t imagine anything more amazing than Lilikoi (passion fruit) and Coconut on the same plate, can you?
The flavors sing together in perfect harmony to create a delicious, unforgettable taste explosion in your mouth. This Coconut Cheesecake with Lilikoi Glaze is one of my favorite deserts!!
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
Glaze and compote:
2 teaspoons water
1/4 teaspoon unflavored gelatin
10 passion fruit (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
Special equipment: 1 9-inch-diameter springform pan with 2 3/4- to 3-inch-high sides
Ingredient info: Look for cream of coconut in the super market's liquor section.
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.
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.
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.
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.
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