Coconut Meringue Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
210g flaked coconut, toasted 
Coconut Meringue Cheesecake Preparation:Method:Combine the coconut, pecan nuts and butter in a bowl and mix thoroughly then press into the base of a 22cm diameter springform pan then set aside. Meanwhile, soften the cream cheese then beat in the sugar, cocoa, water and vanilla extract until smooth and thoroughly combined. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Pour the filling over the prepared crust then transfer to an oven pre-heated to 170°C and bake for 30 minutes. Remove from the oven, transfer to a wire rack then loosen the rim of the pan (but do not remove). Allow the cheesecake to cool completely before removing the pan rim. Once the cheesecake is cold beat the egg whites and salt together in a bowl until foamy then gradually add the marshmallow creme, beating until the mixture forms stiff peaks. Now sprinkle the remaining pecans over the top of the cheesecake to within 1cm of the edge. Carefully spread the marshmallow creme mix over the top of the cheesecake to seal then transfer to an oven pre-heated to 170°C and make for 15 minutes. Set aside to cool then chill before serving. |
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