Coconut Ricotta Cheesecake

Coconut Ricotta Cheesecake Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Coconut Ricotta Cheesecake is a delicious and creamy dessert that combines the tropical flavor of coconut with the richness of ricotta cheese. This recipe is perfect for those who love a sweet treat with a twist.

History

The origins of Coconut Ricotta Cheesecake are not well-documented, but it is believed to have been created as a variation of traditional cheesecake recipes. The addition of coconut adds a unique flavor and texture to the classic dessert.

Ingredients

1.75 cups flaked coconut
1 tbsp butter, softened
2 cups ricotta cheese
8 oz (227 g) package cream cheese, softened
0.25 tsp coconut extract or vanilla
1 cup sugar
2 tbsp all-purpose flour
0.13 tsp salt
3 eggs
0.25 cup milk
8 oz (227 g) carton dairy sour cream
1 tbsp sugar

How to prepare

Toast 1 cup of coconut in a 350°F (177°C) oven for 10 to 12 minutes, stirring occasionally.
Reserve 0.25 cup of the toasted coconut for topping.
Grease the bottom and sides of an 8-inch springform pan with softened butter.
Press the remaining toasted coconut on the bottom of the pan.
Press the untoasted coconut up the sides of the pan.

Filling

Beat the ricotta cheese, cream cheese, and coconut extract until fluffy.
Combine 1 cup of sugar, flour, and salt.
Stir into the cream cheese mixture.
Add the eggs, all at once, beating at low speed just until combined.
Do not overbeat.
Stir in the milk.
Turn into the crust-lined pan.
Bake in a 375°F (191°C) oven for about 45 minutes or until the center appears set.
Meanwhile, combine the sour cream and 1 tbsp of sugar.
Spread atop the baked cheesecake.
Cool, then chill and garnish with the reserved toasted coconut.

Variations

Add a layer of raspberry or mango puree on top of the cheesecake for a fruity twist.
Substitute almond extract for the coconut extract for a different flavor profile.

Cooking Tips & Tricks

Make sure to toast the coconut before adding it to the crust for a more intense flavor.

- Be careful not to overbeat the eggs when adding them to the filling, as this can result in a dense cheesecake.

- Allow the cheesecake to cool completely before chilling it in the refrigerator to ensure a smooth and creamy texture.

Serving Suggestions

Serve Coconut Ricotta Cheesecake with a dollop of whipped cream and a sprinkle of toasted coconut on top for an extra special touch.

Cooking Techniques

Be sure to beat the cream cheese and ricotta cheese until fluffy to ensure a smooth and creamy texture.

- Bake the cheesecake in a water bath to prevent cracking.

Ingredient Substitutions

You can use graham cracker crumbs instead of coconut for the crust.

- Greek yogurt can be substituted for the sour cream in the topping.

Make Ahead Tips

Coconut Ricotta Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the Coconut Ricotta Cheesecake with fresh berries or mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Coconut Ricotta Cheesecake with a cup of hot coffee or a glass of sweet dessert wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Coconut Ricotta Cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Coconut Ricotta Cheesecake contains approximately 350 calories.

Carbohydrates

Each serving of Coconut Ricotta Cheesecake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Coconut Ricotta Cheesecake contains approximately 20 grams of fat.

Proteins

Each serving of Coconut Ricotta Cheesecake contains approximately 8 grams of protein.

Vitamins and minerals

Coconut Ricotta Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (ricotta cheese, cream cheese, sour cream) and eggs.

Summary

Coconut Ricotta Cheesecake is a rich and indulgent dessert that is high in fat and calories, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Coconut Ricotta Cheesecake is a decadent dessert that combines the tropical flavor of coconut with the creamy richness of ricotta cheese. This recipe is sure to impress your family and friends with its unique and delicious flavor profile.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Coconut Ricotta Cheesecake. It was a hot summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was always experimenting with new recipes, and that day, she excitedly pulled out a worn cookbook that she had received from her grandmother.

As she flipped through the pages, her eyes lit up when she landed on the page for Coconut Ricotta Cheesecake. She explained to me that this recipe was a family secret, passed down from generation to generation. The combination of creamy ricotta cheese, sweet coconut, and a hint of lemon zest intrigued me, and I knew I had to learn how to make it.

Maria graciously invited me to join her in making the cheesecake, and as we worked together, she shared the story behind the recipe. She told me that her great-grandmother had immigrated to America from Italy and brought with her a love for rich and decadent desserts. Over the years, the recipe had been adapted and perfected, becoming a beloved family favorite.

As we mixed the ingredients together, the kitchen filled with the enticing aroma of coconut and lemon. Maria’s hands moved with ease, a testament to the years of practice and tradition that had shaped her into the talented cook she was. I watched in awe as she effortlessly whipped up the batter and poured it into a graham cracker crust.

After baking the cheesecake to golden perfection, we let it cool in the refrigerator overnight. The next day, we eagerly sliced into the creamy dessert, savoring each bite of the rich coconut flavor and smooth ricotta texture. It was truly a masterpiece, and I knew that I had to add this recipe to my own collection.

Over the years, I have made Coconut Ricotta Cheesecake for countless family gatherings and special occasions. Each time, the dessert is met with rave reviews and requests for the recipe. I always smile and think back to that hot summer day in Maria’s kitchen, where I first learned the magic of this delicious dessert.

As I pass on the recipe to my own grandchildren, I can’t help but feel a sense of pride in preserving a family tradition that spans generations. The joy of cooking and sharing delicious food is a gift that I am grateful to have received from my dear friend Maria and her cherished cookbook.

So, the next time you find yourself craving a decadent and creamy dessert, I urge you to give Coconut Ricotta Cheesecake a try. With each bite, you will taste the love and history that have gone into perfecting this beloved family recipe. And who knows, maybe one day you will pass it on to your own loved ones, creating new memories and traditions along the way.