Cocoa Nut Meringue Cheesecake Recipes

LEMON MERINGUE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
• Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
• Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
• Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
• Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

COCONUT CAKE WITH MERINGUE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
• Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
• Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
• Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
• Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
• Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.

COCOA-NUT MERINGUE CHEESECAKE

Steps:

• 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.

COCONUT MERINGUE CHEESECAKE

Steps:

• Preheat oven to 325.
• Grease the bottom and side of a 9-inch springform pan. Combine coconut and 1/4 cup pecans; stir in butter.
• Press onto bottom of pan. Bake about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350.
• Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, cocoa powder, the water, and vanilla. Beat with an electric mixer on low speed until smooth. Beat in yolks just until combined (do not overbeat). Pour into crust-lined pan. Place pan in a shallow baking pan. Bake about 25 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with 1/2 cup pecans.
• Meanwhile, for meringue: Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft-peaks form. Slowly add marshmallow creme, beating on high speed about 4 minutes more or until stiff, glossy peaks form.
• When cheesecake comes out of oven, immediately spread meringue over hot cheesecake, carefully sealing to edge of pan. Return to oven; bake for 15 minutes more.
• Cool cheesecake in pan on a wire rack for 1 hour. Remove side of pan. Cover and chill for at least 3 hours before serving. If desired, garnish with milk chocolate curls.

COCONUT MERINGUE CHEESECAKE

Steps:

• Preheat oven to 325°F Grease bottom and side of 9 - inch spring form pan. In Medium bowl, combine coconut and 1/4 cup pecans. Stir in melted butter. Press onto bottom pan. Bake about about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350°F.
• Meanwhile, in a large bowl, combine cream cheese, sugar, cocoa powder, the water and vanilla. Beat with electric mixer on low speed until smooth. Add egg yolks; beat on low speed until combined. Pour into prepared pan. Place in shallow baking pan. Bake about 25 minutes or until center appears nearly set when gently shaken.
• Meanwhile, for meringue: In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft peaks form. "Slowly" add marshmallow creme, beating on high speed for 4 minutes or until stiff peaks form.
• As soon as the cheesecake comes out of the oven, sprinkle with 1/2 cups pecans and spread the meringue, "carefully" sealing edge to edge of the pan. Bake for 15 minutes more. Cool on wire rack for 1 hour. Loosen cheesecake from side; of pan. Cover and chill cheesecake for 3 - 4 hours.

COCONUT MERINGUE CAKES

Steps:

• Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down.
• Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3 minutes. Remove bowl from heat. Whisk on medium-high speed until peaks are stiff and glossy, about 4 minutes. Beat in food coloring.
• Dab meringue under corners of parchment to hold in place. Spread 3 heaping tablespoons meringue within edges of each traced circle. Sprinkle 1 teaspoon coconut each over 12 of rounds.
• Bake until meringues are dry but not taking on any color and can be easily pulled off parchment, 1 1/2 to 2 hours. Let cool completely on sheets on wire racks.
• Form 1/4-cup scoops of sorbet into 3-inch disks, using your hands or a small offset spatula. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. Transfer to a parchment-lined baking sheet and freeze, at least 5 hours and up to 1 day. Repeat with remaining meringues and sorbet.

MERINGUE CHEESECAKE WITH COCONUT AND NUTS

Steps:

• Heat oven to 350°F.
• Combine coconut, 1/4 cup nuts and butter; press onto bottom of 8-inch springform pan sprayed with cooking spray. Bake 10 to 12 min. or until lightly browned. Cool.
• Meanwhile, beat Neufchatel and 1/2 cup sugar in large bowl with mixer until blended. Add cocoa powder, milk and almond extract; mix well. Add egg yolks, 1 at a time, mixing on low speed after each just until blended.
• Pour Neufchatel mixture over crust. Bake 25 to 30 min. or until center is almost set. Meanwhile, beat egg whites, vanilla and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high speed 5 to 6 min. or until stiff peaks form.
• Remove cheesecake from oven. Reduce oven temperature to 325°F. Sprinkle cheesecake with remaining nuts. Cover with egg whites, spreading to edge of pan to completely cover top of cheesecake.
• Return cheesecake to oven; bake 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

COCONUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
• Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
• To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
• Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.