Cocoa-Nut Meringue Cheesecake
Submitted by mdavis
A cocoa cheesecake on a toasted coconut-pecan crust, crowned with a marshmallow meringue topping baked until golden. Three layers of texture and flavor in every slice.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
1 hrsThis cheesecake is three desserts stacked into one. A toasted coconut and pecan crust on the bottom, a rich cocoa cream cheese filling in the middle, and a billowy marshmallow meringue on top that gets baked until it puffs and browns.
The crust skips the usual graham crackers for something more interesting: shredded coconut pressed together with chopped pecans and melted margarine. It’s nutty, crunchy, and holds up beautifully under the dense filling.
The meringue is made by whipping egg whites with marshmallow cream until stiff, then spreading it over a layer of pecans before its final stint in the oven. The result is a cheesecake that looks and tastes like a celebration.
Kitchen Tips
- Toast the shredded coconut before pressing it into the crust for a deeper, nuttier base
- Separate the eggs carefully; even a trace of yolk in the whites will prevent the meringue from reaching stiff peaks
- Seal the meringue all the way to the edges of the pan to prevent it from shrinking during baking
Ingredients
Directions
BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg yolks; pour over crust.
Bake at 350℉ (180℃) for 30 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form.
Sprinkle pecans on cheesecake to within ½ inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheesecake to seal.
Bake at 350℉ (180℃) for 15 minutes.
Cool.
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