Coconut Ricotta Cheesecake

or 380 g Cream Cheese (Room Temperature)

or 500 g Ricotta

eggs (lightly beaten)

or 200 g Caster / superfine Sugar

** Please note (if you have a very sweet tooth, add an extra 1/2 or 100 g sugar)

Fl . or 330 ml of Coconut CREAM (1 1/3 cups, not milk)

Coconut Extract

Vanilla Extract

cornflour / cornstarch

lemon juice

or 40 g Shredded / Desicated Coconut

or 235 ml Fresh Whipping Cream for serving or decorating on the top.