Coconut-ricotta cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flaked coconut |
| 1 | tablespoon | Butter, softened |
| 2 | cups | Ricotta cheese |
| 8 | ounces | Package cream cheese, |
| Softened | ||
| ¼ | teaspoon | Coconut extract or |
| Vanilla | ||
| 1 | cup | Sugar |
| 2 | Tablesoons all purpose flour | |
| ⅛ | teaspoon | Salt |
| 3 | Eggs | |
| ¼ | cup | Milk |
| 8 | ounces | Carton dairy sour cream |
| 1 | tablespoon | Sugar |
Directions
INGREDIENTS
Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Reserve ¼ cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan. For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake.
Cool. Chill. Garnish with the reserved toasted coconut.