Title: Cocoa-Nut Meringue Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 7 | oz | (1 pk) flaked coconut * |
| 3 | tb | Margarine, melted |
| 1/3 | c | Sugar |
| 2 | tb | Water |
| 3 | | Large eggs, separated |
| 7 | oz | (1 jr) marshmallow creme |
| 1/4 | c | Chopped pecans |
| 16 | oz | Cream cheese, softened |
| 3 | tb | Cocoa |
| 1 | ts | Vanilla |
| | | Dash salt |
| 1/2 | c | Chopped pecans |
* Coconut should be flaked and toasted.
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~---- Combine coconut, pecans, and margarine, press onto bottom of 9-inch
springform pan. 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 degrees F., 30 minutes. Loosen cake
from rim of pan, cool before removing rim of pan. Beat egg whites and salt
until foamy, gradually add marshmallow creme, beating until stiff peaks
form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheescake to seal.
Bake at 350 degrees F., 15 minutes. Cool.