This chocolate meringue cheesecake is incredible!
Unusual in a cheesecake, the decadent chocolate is topped with a marshmallow meringue, making this a stylish, eye popping dessert. The hint of coconut in the crust just adds to the taste combination available in each delicious bite.
Instructions
1. Preheat oven to 325 degrees. Grease bottom and side of pan. Combine coconut, pecans, graham cracker crumbs and melted butter. Press into bottom of pan, allowing to go just up the side of the pan. Bake for 15 minutes or until lightly brown. Remove from oven and increase oven temperature to 350 degrees.
2. Combine sugar, cocoa powder, cream cheese, water and vanilla in large bowl and beat on low speed until smooth. Add egg yolks until just combined. Pour into prepared crust and bake about 25 minutes or until center appears nearly set when shaken.
3. In large bowl, combine room temperature egg whites and salt. Beat on medium speed about 1 minute, or until soft peaks form. Slowly add marshmallow cream, beating on high speed about 4 minutes or until it forms stiff peaks.
4. As soon as you remove cheesecake from oven, sprinkle the remaining pecans over top. Spread meringue over it, carefully spreading all the way to side of pan. Bake for 15 minutes more. The meringue should just be showing hints of light brown. Cool on wire rack for 1 hour. Loosen cheesecake from side of pan by running butter knife around the pan side. Remove sides. Cover and refrigerate for at least 3 hours before serving.
Tags: minutes until, about minutes, about minutes until, Bake minutes, cheesecake from
