Sweet Cheesecake Recipes
Coconut Macaroon Cheesecake
Ingredients
- 1 cup coconut, flaked, toasted
- 1/2 cup pecans, ground
- 2 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 eggs
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2/3 cup coconut, flaked, toasted
Instructions
- In a small bowl, combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9-inch spring-form pan. Set aside.
- In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla extract and almond extract. Beat until fluffy.
- Add 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan.
- Bake at 350 degrees F for 35 minutes or until done.
- Meanwhile, in a small mixing bowl beat egg white and remaining vanilla extract with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
- Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake.
- Return to oven and bake 20 minutes more.
- Cool on wire rack for 15 minutes.
- Loosen side of cheesecake from pan. Cool 30 minutes more; remove side of pan. Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut.
Attribution
Posted by Marla at Recipe Goldmine 10/18/2001 7:40 am.