Cocoa-Nut Meringue Cheesecake2
Submitted by crackhead
Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
1 hrsThree layers, one unforgettable cheesecake. The base is pressed toasted coconut and pecans held together with melted margarine. The filling is a smooth cocoa cream cheese custard enriched with egg yolks. And on top, a marshmallow meringue whipped to stiff peaks and baked until golden.
Each layer brings something different: crunch from the crust, richness from the chocolate filling, and airy sweetness from the meringue.
Sprinkle chopped pecans over the filling before spreading the meringue so you get pockets of nutty crunch hidden under that pillowy top.
Kitchen Tips
- Spread the meringue all the way to the pan edge so it seals properly and doesn’t pull away as it bakes
- Let the cheesecake cool gradually at room temperature before refrigerating to prevent cracks
- The coconut crust holds up best when the coconut is thoroughly toasted before pressing
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, 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.
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