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

Steps

1. Preheat oven to 325 degrees.
2. 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.
3. 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.