Coconut Ricotta Cheesecake
1 3/4 cups
1 tablespoon butter, softened
2 cups ricotta cheese
1 8 ounce package cream cheese, softened
1/4 teaspoon coconut extract or vanilla
1 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
1/4 cup milk
1 8 ounce carton dairy sour cream
1 tablespoon sugar
Toast 1 cup of the coconut in a 350F oven for 10 to 12 minutes, stirring
occasionally. Reserve 1/4 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 until
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 375F oven about 45 minutes or
till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon
sugar. Spread on top of the baked cheesecake. Cool. Chill. Garnish with the
reserved toasted coconut. Makes 12 servings.