Strawberry 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!

Here's my Strawberry and 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 strawberry and coconut ricotta cheesecake doesn't have a base or crust so it's called a crustless cheesecake.

It uses Ricotta cheese to give it a lighter, less dense texture and has a wonderful taste of strawberries and coconut in every bite.

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 strawberry coconut fluffiness!

I have also made a very simple strawberry sauce to go with this cheesecake.

You can make it as sweet as you like, by adding some sugar, however, I have used fresh strawberries which were indeed lovely and sweet so I didn't need sugar in my sauce.

Check out our handy Oven Temperature Conversion Guide!

The best advice when using fresh fruit is to taste it first for sweetness then decide if you need to add any sugar.

You will also perhaps notice the color of the cheesecake is not a lurid bright pink which you often find in cheesecakes you buy.

This is because I have not added any colorings or chemicals to change the color, but kept it natural and as strawberries should be!

I have had many questions in the past about people getting surface cracks on their baked cheesecakes. I've written a few notes which I hope will help you on the road to a crack-free cheesecake!

You can read all about how to avoid cheesecake surface cracking here. Happy baking and please do enjoy our strawberry and coconut ricotta cheesecake 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 Caster / Superfine Sugar
** Please note, if you have a very sweet tooth, add an extra ½ cup or 100 g sugar
12 Fl oz. (1 ⅓ cups) or 330 ml of Coconut CREAM (not milk)
1 ½ Teaspoons Coconut Extract
3 Tablespoons cornflour / cornstarch
½ Teaspoon of lemon juice
1 ½ Cups or 300 g of fresh strawberries, washed and dried.

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 Cup or 200 g of fresh strawberries, washed and dried.
2 - 4 Tablespoons powdered sugar to your taste

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.

Puree the 1 ½ cups of strawberries.

3. In a mixing bowl, add all the ingredients except the eggs and strawberries, and beat until everything is combined and smooth.

Then slowly add the lightly beaten eggs, again, until everything is combined. Fold in the strawberry puree using a spatula or spoon.

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.

*** Please note, the step by step photos below are from my coconut cheesecake recipe! Your mixture will be a pinkish color.

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. To decorate the top, you can whip up the fresh cream, pipe the cream on the cake then puree the strawberries to a sauce, adding sugar to taste.

Pour the sauce over the cheesecake or transfer to a pouring jug for serving. Refrigerate until ready to serve.

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

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

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