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| 1 3/4 Cups | Flaked Coconut |
| 1 Tbsp. | Butter, softened |
| 2 Cups | Ricotta Cheese |
| 8 Oz. | Cream Cheese, softened |
| 1/4 Tsp. | Coconut Extract or Vanilla |
| 1 Cup | Sugar |
| 2 Tbsp. | All-Purpose Flour |
| 1/8 Tsp. | Salt |
| 3 | Eggs |
| 1/4 Cup | Milk |
| 8 Oz. | Sour Cream |
| 1 Tbsp. | Sugar |
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| 1. |
Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally.Reserve 1/4 cup of the toasted coconut for topping. |
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| 2. |
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. |
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| 3. |
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. |
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| 4. |
Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake.Cool.Chill.Garnish with the reserved toasted coconut. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
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