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Ingredientes
- 1 3/4 c. flaked coconut
- 1 Tbsp. butter, softened
- 2 c. ricotta cheese
- 1 x 8-ounce package cream cheese, softened
- 1/4 tsp coconut extract or possibly vanilla
- 1 c. sugar
- 2 Tbsp. all purpose flour
- 1/8 tsp salt
- 3 x Large eggs
- 1/4 c. lowfat milk
- 1 x 8-ounce carton dairy lowfat sour cream
- 1 Tbsp. sugar
Direcciones
- Toast 1 c. of the coconut in a 350 oven for 10 to 12 min, stirring occasionally. Reserve 1/4 c. of the toasted coconut for topping.
- Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan.
- For filling, beat the ricotta cheese, cream cheese and coconut extract until fluffy. Combine the 1 c. sugar, flour and salt. Stir into cream cheese mix. Add in Large eggs, all at once, beating at low speed just until combined. Don't OVERBEAT. Stir in lowfat milk. Turn into crust-lined pan.
- Bake in a 375 oven about 45 min or possibly until center appears set.
- Meanwhile, combine the lowfat sour cream and the 1 Tbsp. sugar. Spread atop baked cheesecake. Cold. Chill. Garnish with the reserved toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 165 | 57% |
| Total Fat 18.76g | 23% |
| Saturated Fat 11.36g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 170mg | 7% |
| Potassium 148mg | 4% |
| Total Carbs 22.98g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.84g | 13% |
| Protein 8.22g | 13% |
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