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Coconut: Coconut Macaroon Cheesecake

Source of Recipe

unknown


List of Ingredients

1 cup flaked coconut, toasted
1/2 cup ground pecans
2 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla
1/3 cup sugar
2/3 cup flaked coconut, toasted


Recipe

In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese with electric mixer on low speed, gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy. Add 3 whole eggs, beat on low speed just until combined. Pour into crust-lined pan. Bake 350ºF for 35 minutes (won't be done).

Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl), gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 minutes more. Cool on wire rack for 15 minutes. Loosen side of cheesecake from pan. Cool 30 minutes more, remove side of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and/or additional toasted coconut.