Coconut Meringue Cheesecake
Source of Recipe
LyndaLoo, from BH&G Hometown Cooking, June 2000 pg 21
List of Ingredients
vegetable cooking spray
1 1/2 cups shredded coconut meat
1/4 cup chopped pecans
2 tablespoons butter or margarine melted
16 ounces reduced-fat cream cheese (two 8oz pkg) or regular cream cheese
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla
3 egg yolks
1/2 cup chopped pecans
3 egg whites
1/8 teaspoon salt
1 jar marshmallow cream (7 oz) Recipe
1. Lightly coat bottom and sides of a 9" springform pan with cooking spray. Combine coconut and 1/4 cup pecans. Stir in melted butter. Press mixture onto bottom of prepared pan. Bake in 325° oven 15 minutes or until light brown. Increase oven temperature to 350°.
2. Meanwhile, for filling, beat cream cheese, sugar, cocoa powder, water, and vanilla with electric mixer on low speed until smooth. Beat in yolks just until combined (do not overbeat). Pour filling into crustlined pan. Place on shallow baking pan in oven. Bake in 350° oven 25 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.
3. Meanwhile, for meringue, let egg whites stand at room temperature 30 minutes.
4. In large bowl, combine egg whites and salt. Beat with electric mixer on medium speed 1 minute or until soft peaks form.
5. Gradually add marshmallow creme, beating on high speed for about 4 minutes more or until mixture forms stiff, glossy peaks. When cheesecake comes out of the oven, immediately and carefully spread meringue over hot cheesecake, carefully sealing edge of pan. Return to oven; bake 15 minutes more. Cool on wire rack 1 hour. Remove side of pan. Cover; chill in refrigerator at least 3 hours before serving. Garnish with milk chocolate curls, if desired. Serves 10 to 12.
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