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Cocoa-Nut Cheesecake
Cocoa-Nut Cheesecake
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 |
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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.
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