Coconut Ricotta Cheesecake
Recipes Cakes Desserts Holidays
Description
What a heavenly dessert to serve for Easter or any special occasion. It's creamy, light and fluffy and beautiful as well!
Ingredients
14 oz. cream cheese, at room temperature
17 oz. Ricotta cheese
4 eggs, lightly beaten
1 c. superfine sugar, or if you have a very sweet tooth, add an extra 1/2 c.
12 fl oz. (1 1/3 c.) Coconut CREAM (not milk)
1 1/2 t. coconut extract
1/2 t. vanilla extract
3 T. cornstarch
1/2 t. lemon juice
Topping, if desired
1 c. shredded coconut
1 c. fresh whipping cream for serving or garnishing the top
Directions
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Preheat oven to 325 degrees.
Line the bottom of a 10 inch round springform pan with parchment paper; grease the sides of the pan. Wrap the bottom of the springform pan in aluminum foil so that the foil also comes up the sides, which will stop water from seeping into the pan once it is in the water bath.
In a mixing bowl, add all ingredients except for the eggs; beat until combined and smooth. Slowly add the lightly beaten eggs until combined. Transfer mixture to the baking pan; using the tip of a knife, lightly swirl around to get rid of any air bubbles.
Carefully transfer cheesecake to a larger baking pan; fill it with water, just halfway up the outside of the springform pan, which will allow the cheesecake to cook more slowly and evenly. Place in the oven; bake 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface.
When done, turn oven off; leave cake inside with the door closed for another 60 minutes.
When the cake has fully cooled, place in the refrigerator to chill, preferably overnight, but at least for 6 hours.
When chilled, decorate the top and sides by sprinkling coconut all over, adding some whipped cream, or fruit compote etc. It is also delicious not to decorate and serve as it is.