Recipe - Coconut-Ricotta Cheesecake

1 Three fourths cup Flaked coconut
1 tablespoon Butter; softened
2 cup Ricotta cheese
1 pack (8oz) cream cheese;
softened
One fourth teaspoon Coconut extract or vanilla
1 cup Sugar
2 tablespoon All purpose flour
1/8 teaspoon Salt
3 Eggs
One fourth cup Milk
1 ct (8oz) dairy sour cream
1 tablespoon Sugar

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 One fourth cup of the toasted coconut for topping. Grease
bottom and sides of an 8inch 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 crustlined 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.

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