Ingredients
INGREDIENTS
1 3/4 cup flaked coconut
1 tbsp butter, softened
2 cup ricotta cheese
8 oz package cream cheese,
1 softened
1/4 tsp coconut extract or
1 vanilla
1 cup sugar
2 tablesoons all purpose flour
1/8 tsp salt
3 eggs
1/4 cup milk
8 oz carton dairy sour cream
1 tbsp sugar
Directions
Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes,
stirring occasionally. Reserve 1/4 cup 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 till fluffy. Combine
the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add
eggs, all at once, beating at low speed just till combined. DO NOT
OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven
about 45 minutes or till center appears set. Meanwhile, combine the
sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake.
Cool. Chill. Garnish with the reserved toasted coconut.
Servings: 12 servings
Coconut-Ricotta Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit; Italian
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the distant past, certainly as far back into history as pharonic Egypt, and potentially, even further back. In practice though, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef tells us how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Closer to modern times, there are two books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but instead descriptions of the types of meals on the menues of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new foods and spices caused an explosion in manuscripts on cookery, most of which are now in academic collections. By the time we get to the twentieth century, recipe publications are starting to become popular mostly as a result of better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Coconut Ricotta Cheesecake recipe.
