Coconut Ricotta Cheesecake

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1¾ cups flaked coconut
 * 1 tablespoon butter, softened
 * 2 cups ricotta cheese
 * 8 ounce package cream cheese, softened
 * ¼ teaspoon coconut extract or vanilla
 * 1 cup sugar
 * 2 tablespoons all purpose flour
 * ⅛ teaspoon salt
 * 3 eggs
 * ¼ cup milk
 * 8 ounce carton dairy sour cream
 * 1 tablespoon sugar

Directions

 * 1) Toast 1 cup of coconut in a 350°F degree oven for 10 to 12 minutes, stirring occasionally.
 * 2) Reserve ¼ cup of the toasted coconut for topping.
 * 3) Grease bottom and sides of an 8-inch spring form pan with softened butter.
 * 4) Press remaining toasted coconut on the bottom of pan.
 * 5) Press un-toasted coconut up sides of pan.

Filling

 * 1) Beat the ricotta cheese, cream cheese and coconut extract until fluffy.
 * 2) Combine1 cup sugar, flour and salt.
 * 3) Stir into cream cheese mixture.
 * 4) Add eggs, all at once, beating at low speed just until combined.
 * 5) Do not over beat.
 * 6) Stir in milk.
 * 7) Turn into crust lined pan.
 * 8) Bake in a 375°F degree oven for about 45 minutes or until center appears set.
 * 9) Meanwhile, combine the sour cream and 1 tablespoon sugar.
 * 10) Spread atop baked cheesecake.
 * 11) Cool then chill and garnish with the reserved toasted coconut.