yummy cheesecake – everyone will love it , thanks for the recipe F 🙂
1 cup Digestive Crumbs
3 TableSpoon. butter or margarine, melted
2 Tbsp. sugar
1 cup Ricotta Cheese
2 packs of Philadelphia cheese
1 cup sugar
1/4 cup flour
1/2 cup sour cream
2 teaspoon. vanilla
1/2 tea spoon of almond aroma
2 large spoons of shredded coconut
7 pieces of Raffaello blended in the mixer
1 spoon of honey
PREHEAT oven to 350°F, 180
Mix crumbs, butter and 2 Tbsp. sugar.
Press firmly onto bottom of pan.
Bake 10 minutes.
MEANWHILE, beat ricotta and Philadelphia cheese, sugar, Raffaello, shredded coconut, honey and flour in large bowl with electric mixer on medium speed until well blended.
Add sour cream, vanilla, Almond aroma and mix well. Add eggs, 1 at a time, mixing just until blended after each addition.
Pour over crust.
BAKE 1 hour and 20 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake;
Cool before removing rim of pan. Refrigerate 4 hours or overnight.
Garnish with shredded coconut and serve cool 🙂