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!
This cheesecake doesn’t have a base or crust. It uses Ricotta to give it a lighter less dense texture and has a hit of creamy coconut. I didn’t want to have a base on my cheesecake. I wanted light and fluffy soft, and so that’s exactly what I created! It’s an easy recipe, all you need to do is be sure to follow the few instructions in the right order, and you too can have a plate of creamy coconut fluffiness!
I have had many questions in the past about people getting surface cracks on their baked cheesecakes, so at the end of the recipe, I’ve written a few notes which I hope will help you on the road to a crack free cheesecake! Happy baking and please do enjoy as much as I did!
14 oz or 380 g Cream Cheese, Room Temperature
17 oz or 500 g Ricotta
4 eggs, lightly beaten
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 (for Gluten Free, check the cornstarch is labelled GF)
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 10 inch / 25 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.
3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
5. When chilled, you may decorate the top and sides by sprinkling some coconut all over, adding some whipped cream, or fruit compote etc. Whatever takes your fancy! It is also very delicious to keep it simple and serve as it is, and enjoy the creamy favour on it’s own.
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