Meringue Cheesecake With Coconut And Nuts Recipes

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 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.

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°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.