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Cocoa-Nut Meringue Cheesecake2

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
base
1 package coconut, shredded (desiccated)
toasted, 7 ounces
* Camera
¼ cup pecans
chopped
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3 tablespoons margarine
melted
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body
16 ounces cream cheese
soften
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cup sugar
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3 tablespoons cocoa powder
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2 tablespoons water
cold
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1 teaspoon vanilla extract
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3 large eggs
separated
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topping
1 d salt
* Camera
7 ounces marshmallow cream
½ cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
base
1 package coconut, shredded (desiccated)
toasted, 7 ounces
* Camera
59 ml pecans
chopped
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45 ml margarine
melted
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body
462.4 ml/g cream cheese
soften
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79 ml sugar
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45 ml cocoa powder
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3E+1 ml water
cold
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5 ml vanilla extract
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3 large eggs
separated
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topping
1 d salt
* Camera
202.3 ml/g marshmallow cream
118 ml pecans
chopped
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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, 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 creme, 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, 15 minutes.

Cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 95368% from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 34g 168%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 552mg 23%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 18%
Sugars g
Protein 34g
Vitamin A 43% Vitamin C 1%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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