Cocoa-Nut Meringue Cheesecake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | 7-ounce package |
coconut, shredded (desiccated)
toasted |
|
| ¼ | cup |
pecans
chopped |
|
| 3 | tablespoons |
margarine
melted |
|
| Body | |||
| 2 | 8-ounce packages |
cream cheese
softened |
|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
separated |
|
| Topping | |||
| 1 | dash |
salt
|
*
|
| 1 | 7-ounce jar |
marshmallow cream
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | 7-ounce package |
coconut, shredded (desiccated)
toasted |
|
| 59 | ml |
pecans
chopped |
|
| 45 | ml |
margarine
melted |
|
| Body | |||
| 2 | 8-ounce packages |
cream cheese
softened |
|
| 79 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
|
|
| 3E+1 | ml |
water
cold |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
separated |
|
| Topping | |||
| 1 | dash |
salt
|
*
|
| 1 | 7-ounce jar |
marshmallow cream
|
|
| 118 | ml |
pecans
chopped |
|
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.
