Ingredients
Crust
- 1/2 cup cinnamon graham cracker crumbs
- 1/2 cup Nilla wafer crumbs
- 1/4 cup ground raw cashews or almonds
- 2 tablespoons shredded coconut
- 3 tablespoons melted butter
Cake
- 3 (8 oz) packages cream cheese
- 8 oz ricotta cheese (whole milk)
- 1 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 tablespoon vanilla
- 8 oz coconut milk
- 2 tablespoons shredded coconut
- 2 tablespoons ground raw cashews or almonds
- 2-3 tablespoons cardamom
- 1-2 tablespoons cinnamon
Directions
- Preheat oven to 400.
- Put graham crackers, Nilla wafers and nuts into blender to make crumbs. Mix the crumbs with the coconut and butter and press into the bottom of a 9″ spring-form pan.
- Bake crust for 8-10 minutes and set aside. Turn oven down to 300.
- Mix cream cheese, ricotta cheese, sugar and flour in large bowl.
- Add the eggs one at a time while mixing.
- Add in the vanilla, coconut milk, coconut, nuts, cardamom and cinnamon.
- Pour mixture into crust and bake at 300 for about 1 hour and 10 minutes, or until top is golden brown and center seems solid.
- Turn oven off and leave cake in oven with door open for at least 10 minutes. Then let the cake cool on the counter for at least an hour or two before chilling.
- Refrigerate for at least 1-2 hours and serve chilled.