Coconut Ricotta Cheesecake
1-3/4 cups flaked coconut
1 tablespoon butter, softened
2 cups ricotta cheese
1 pkg. (8 oz.) cream cheese, softened
1/4 teaspoon coconut or vanilla extract
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup milk
1 carton (8 oz.) dairy sour cream
1 tablespoon sugar
Toast 1 cup of the coconut in a 350ºF 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 until fluffy. Combine the 1 cup sugar, flour, and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just until combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375º oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread on top of the baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut.
Note: Do not use no-fat products in this recipe!