Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

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 coconut ricotta 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!

The flavor of this coconut ricotta cheesecake is delightful. It's a nice gentle, creamy taste from the coconut and for a little texture, the shredded coconut which is sprinkled on the top and sides gives the cheesecake a little bit of chewiness. The cheesecake itself is soft, fluffy and very smooth, and if baked correctly, the best way to describe the texture is a little denser than a mousse.

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I have had many questions in the past about people getting surface cracks on their baked cheesecakes, so I've written a few notes for how to avoid cheesecake surface cracking, which I hope will help you on the road to a crack-free cheesecake! If you'd like to read more about how to avoid cheesecake surface cracking, you can find the information here. Happy baking and please do enjoy as much as I did!

Ingredients:

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 labeled 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.

Instructions:

1. Preheat oven to 325 F, 170 C.

2. Line the base of a 10 inch / 25 cm round springform pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your springform 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.

Coconut Ricotta Cheesecake, showing how to line the baking pan ready for water bath

Coconut Ricotta Cheesecake showing consistenct of cheesecake batter

Coconut Ricotta Cheesecake, showing how to distribute the batter and remove any air pockets before baking

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.

Coconut Ricotta Cheesecake showing cake after baking

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 flavor on its own.

We'd love to hear from you and what you thought of our Coconut Ricotta Cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface CrackingHow To Avoid Cheesecake Cracking

Here are a few of our lovely baked cheesecakes for you to enjoy!

Fluffy Lemon Ricotta CheesecakeFluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!

Creamy Tiramisu CheesecakeTiramisu Cheesecake

Carrot Cake CheesecakeCarrot Cake Cheesecake. Simply a Show Stopping Wow!

Fluffy Honey Pecan CheesecakeFluffy Honey Cheesecake. A wonderful soft and dreamy cheesecake topped with Honey roasted pecans too!

Strawberry and Coconut Ricotta CheesecakeStrawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!

4.5 from 2 votes
Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!
Coconut Ricotta Cheesecake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 10
Ingredients
  • 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
  • cup ** Please note if you have a very sweet tooth, add an extra 1/2 or 100 g sugar
  • 12 oz Fl . or 330 ml of Coconut CREAM 1 1/3 cups, 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 / Desicated Coconut
  • 1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top.
Instructions
  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.
  5. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
  6. 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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Recipe Rating




25 thoughts shared

  1. Comment author image

    Amanda Mounla

    says:

    5 stars
    I’M IN HEAVEN! I’ve been wanting to make this cake for weeks, but due to health issues couldn’t bring myself to do it. It was sooooo worth the wait! Making this again, very soon, and maybe again shortly after that! :p

  2. 4 stars
    Great site. Would you please explain a water bath for cheesecake. Please include details. I make a similar cheesecake but add a layer of coconut pie filling after baking.

  3. I love coconut, but don’t like extracts at all. Should I substitute something else such as vanilla and still get the coconut flavor?

    1. Hi Jo, I added the extract to make sure you got a stronger coconut flavor because during baking, you tend to loose the flavor. I think if you add vanilla, it will totally mask the coconut so I would be inclined to not use it at all, and at least you will still get some coconut flavor from the coconut cream, albeit, it won’t be a strong flavor.
      I hope that helps!

      1. In an effort to make this dairy-free, do you think I could substitute the cream cheese for a vegan cream cheese? Another option could be goat cheese? What are your thoughts on this? It looks amazing!

      2. Hi Gretchen, I can’t say for sure as I haven’t tried I using a different cheese, so I don’t know how well it would set. If you know it sets then I can’t see a problem, bear in mind if you use goats cheese it can often be quite salty so the flavor would be affected.
        Perhaps halve the recipe or even do a third of the recipe in a small baking dish and see how it turns out. It would be a shame to waste ingredients if it didn’t work as hoped.

  4. This recipe was a total fail for me. Discouraged me from ever baking with cheese. I can not use my oven, so I used a toaster oven. I do everything but the water bath. I could not fit a water bath in it. And it came out liquidy on the inside.

    1. Hi Paul, I’m sorry the cheesecake didn’t turn out right for you. You really do need a standard oven and water bath to make this cheesecake. The temperature is very important to ensure it comes out perfect.

  5. Comment author image

    Linda (Meal Planning Maven)

    says:

    OMG, I am in heaven! I love ricotta cheesecakes and the thought of combining it with coconut….wow!!