Coconut-ricotta Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Pie | 12 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flaked coconut |
| 1 | T | Butter, softened |
| 2 | c | Ricotta cheese |
| 1 | 8-oz cream cheese | |
| softened | ||
| 1/4 | t | Coconut extract or vanilla |
| 1 | c | Sugar |
| 2 | T | All purpose flour |
| 1/8 | t | Salt |
| 3 | Eggs | |
| 1/4 | c | Milk |
| 1 | 8-oz dairy sour cream | |
| 1 | T | Sugar |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Sun, 8 Aug 1993 23:57:22 GMT 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. Makes 12 servings. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 74
Total Fat: 8.5g
Cholesterol: 62.2mg
Sodium: 126.7mg
Potassium: 116.6mg
Carbohydrates: 26.7g
Fiber: 1.1g
Sugar: 22.1g
Protein: 6.9g