Cocoa-Nut Cheesecake Recipe
Ingredients:
- Bottom:
- 7 oz flaked coconut, toasted
- 1/4 cup Pecans, chopped
- 3 tbsp margarine, melted
- Filling:
- 16 oz Cream cheese
- 1/3 cup sugar
- 3 tbsp cocoa
- 2 tbsp water
- 1 tsp vanilla
- 3 eggs, separated
- Topping:
- 7 oz Marshmallw cream
- 1 pn salt
- 1/2 cup Pecans, chopped
Directions:
- Combine toasted coconut, nuts and margarine, press onto bottom of a 9 inch springform pan.
- Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.
- Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes. Cool.