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!
Strawberry and Coconut Ricotta Cheesecake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
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!
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 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
  • 3 Tablespoons cornflour / cornstarch
  • 1/2 Teaspoon of lemon juice
  • 1 1/2 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 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. Puree the 1 1/2 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.
  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. 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.