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Measurements

Cocoa-Nut Meringue Cheesecake
Categories: Chocolate, Cheesecakes
Yield: 12 Servings

BOTTOM
7 oz Flaked coconut; toasted
1/4 c Pecans; chopped
3 tb Margarine; melted
FILLING
16 oz Cream cheese
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 Eggs; separated
TOPPING
7 oz Marshmallw cream
1 pn Salt
1/2 c Pecans; chopped

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.
Source: 100th Anniversary Philadelphia Brand Cream Cheese Cookbook


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