1 3/4 c Flaked coconut
1 tb Butter; softened
2 c Ricotta cheese
1 pk (8-oz) cream cheese;
-softened
1/4 ts Coconut extract or vanilla
1 c Sugar
2 tb All purpose flour
1/8 ts Salt
3 Eggs
1/4 c Milk
1 ct (8-oz) dairy sour cream
1 tb 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 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,
Yields
12 Servings
