-INGREDIENTS-
1 3/4 c Flaked coconut
1 tb Butter, softened
2 c Ricotta cheese
8 oz Package cream cheese,
Softened
1/4 ts Coconut extract or
Vanilla
1 c Sugar
2 Tablesoons all purpose flour
1/8 ts Salt
3 Eggs
1/4 c Milk
8 oz Carton dairy sour cream
1 tb Sugar
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 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.
Yields
12 Servings