Coconut Ricotta Cheesecake
This coconut ricotta cake is creamy, luscious and comes together in one bowl in a matter of minutes.
Ingredients
- 16 oz ricotta cheese, drained
- 1/2 cup sugar of choice
- 3 eggs
- 1 tsp rum extract (or vanilla extract)
- 1/3 cup tapioca starch (or cornstarch)
- 1 tsp baking powder
- pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350℉. Line an 8 inch round pan with parchment or grease your pan with butter or oil.
- In a large bowl, using an electric hand mixer, beat your drained ricotta and sugar until fluffy (1-2 minutes). Next beat or whisk in the eggs, ONE AT A TIME. Once that's done, add in the tapioca starch, baking powder, rum or vanilla extract, salt and mix in. Lastly fold in the shredded coconut. Transfer batter to your pan. Tap on the counter 5 time to eliminate any air bubbles and bake for 40-45 minutes (or until slightly golden around the edges). Allow to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Garnish with some more shredded + toasted coconut on top of the cake to serve.
Notes
Store leftovers in your fridge!
Nutrition
Calories: 264kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 128mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 1mg