Coconut Meringue Cheesecake Recipe is a chocolate cheesecake to family or friends they’ll beg you to make it again and again.
Preparation: 30 minutes, Bake: 40 minutes, Make 10 to 12 Servings
1 1/2cups shredded coconut
1/4 cup Finely chopped pecans
2 Tbsp. butter, melted
2 8-oz. pIcg. cream cheese, softened
1/3 cup sugar
3 Tbsp. unsweetened cocoa powder
2 Tbsp. water
1 tsp. vanilla
3 egg yolks
3 egg whites
1/8 tsp. salt
1 7-oz. jar marshmallow
1/2 cup chopped pecans
Preheat oven to 325°F.
Grease bottom and side of 9-inch springform pan. In medium bowl, combine coconut and 14 cup pecans. Stir in melted butter. Press onto bottom of pan.
Bake about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350°F.
Meanwhile, in large bowl, combine cream cheese, sugar, cocoa powdei; the water, and vanilla. Beat with electric mixer on low speed until smooth.
Add egg yolks; beat on low speedjust until combined. Pour into prepared pail. Place pan in shallow baking pan. Bake about 25 minutes or until center appears nearly set when gently shaken.
Meanwhile, for meringue: In large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft peaks form.
Slowly add marshmallow crème, heating on high speed about 4 minutes or until stiff peaks form.
As soon as the cheesecake comes out of the oven, sprinkle with 1/2 cup pecans and spread with meringue, carefully sealing to edge olpan. Bake for 15 minutes more.
Cool on wire rack for 1 hour. Loosen cheesecake from side; remove side of pan.
Cover and chill cheesecake for 3 to 24 hours.
|Coconut Meringue Cheesecake Recipe|