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Coconut Rocotta Cheesecake

Source of Recipe

Marla


List of Ingredients


(12 servings)

1 3/4 cups flaked coconut (desiccated)
1 tbs butter, softened
2 cups ricotta cheese
1 8-oz package cream cheese, softened
1/4 tsp coconut extract or vanilla
1 cup sugar
2 tbs all purpose flour (plain)
1/8 tsp salt
3 eggs
1/4 cup milk
1 8-oz carton dairy sour cream
1 tbs sugar





Recipe

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.

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 centre appears set. Meanwhile,
combine the sour cream and the 1 tablespoon sugar. Spread on baked
cheesecake. Cool. Chill. Garnish with the reserved toasted coconut.