Sunday, August 12, 2012

Coconut Cheesecake

1 cup graham cracker crumbs
3 Tbsp. butter, melted
2 Tbsp. sugar
4 cups Ricotta cheese
1 1/4 cups sugar
1/4 cup plain flour
1/2 cup evaporated milk
2 tsp. coconut flavoring
5 eggs
1 jar coconut curd
1/4 cup unsweetened coconut

Preheat oven to 350 degrees if using a silver 9" springform pan or 325 if you're using a dark 9" springform pan.  Mix crumbs, butter and 3 Tbsp. sugar.  Press firmly onto bottom of pan.  Bake 10 minutes.

Beat ricotta cheese, 1 1/4 cups sugar and flour in a large bowl with electric mixer on medium speed until well blended.  Add cream and coconut flavoring.  Mix well.  Add eggs 1 at a time mixing just until blended after each addition.  Pour over crust.  Bake 1hour and 20 minutes or until center is almost set.  Run knife or metal spatula around rim of pan to loosen cake.  Cool before removing rim of pan.  Carefully spread curd over top of cake and sprinkle with coconut.  Refrigerate 4 hours or overnight.  Store leftover cheesecake in refrigerator.

Comments:  The Ricotta gives this cheesecake more of a custard texture and a cheesecake texture.  It's not super sweet and the coconut gives it the perfect flavor.  You can change it around by using other flavors and toppings.  You can use vanilla and top with chocolate.  Use lemon flavoring and top with lemon curd.  Or just make it plain and serve with cherries or strawberries.  No matter what flavor you come up with, you'll love the texture and ease of making this cheesecake.
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