Coconut Ricotta Cheesecake

September 24, 2014

302

What a dreamy dessert! Here's my Coconut Ricotta Cheesecake, and all I can say is it's creamy, light, fluffy, soft, and every bite brings out a heavenly sensation of wonderfulness! If I knew what angels felt like dancing around in your mouth, then this could be it!

14 oz or 380 g Cream Cheese, Room Temperature
17 oz or 500 g Ricotta
4 eggs
1 Cup or 200 g Caster / superfine Sugar
** Please note, if you have a very sweet tooth, add an extra 1/2 cup or 100 g sugar
12 Fl oz. (1 1/3 cups) or 330 ml of Coconut CREAM (not milk)
1 1/2 Teaspoons Coconut Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons cornflour / cornstarch
1/2 Teaspoon of lemon juice
For the Topping (optional)
1 Cup or 40 g Shredded / Desiccated Coconut
1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top.

1. Preheat oven to 325 F, 170 C. 2. Line the base of a 9 inch / 20 cm round spring form pan with parchment paper and lightly grease the sides of the pan. Also, wrap the bottom of your spring form pan in...
See the full directions on my site

Nutritions

Calories
1338

Sodium
19mg
0% DV

Fat
75g
116% DV

Protein
2g
5% DV

Carbs
3g
1% DV

Fiber
1g
6% DV

Snack Baked