INGREDIENTS
1 3/4 cup flaked coconut
1 tbsp butter, softened
2 cup ricotta cheese
8 oz package cream cheese,
1 softened
1/4 tsp coconut extract or
1 vanilla
1 cup sugar
2 tablesoons all purpose flour
1/8 tsp salt
3 eggs
1/4 cup milk
8 oz carton dairy sour cream
1 tbsp sugar
A Recipe for
Coconut-Ricotta Cheesecake
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Coconut-Ricotta Cheesecake is one of thousands in the Recipes-to-go Cheese Cookbook.
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
If you enjoy this Coconut-Ricotta Cheesecake Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Food Tip |
This is a recipe for Coconut-Ricotta Cheesecake from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
An empty belly is the best cook. |
| Estonian Proverb |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Cookies are made of butter and love. |
| Norwegian Proverb |
There is no such thing as a little garlic. |
| A. Baer |
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.
Serves: 12
Coconut-Ricotta Cheesecake Recipe brought to you by Recipes To-Go