Coconut Macaroon Cheesecake

Recipe by Nancy Van Ess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 40mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
  • Press onto bottom of 9" spring-form pan.
  • Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
  • Add 3 whole eggs; beat on low speed just until combined.
  • Pour into crust-lined pan.
  • Bake 350 degrees for 35 min.
  • (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla 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 min.
  • more. Cool on wire rack for 15 min.
  • Loosen side of cheesecake from pan.
  • Cool 30 min.
  • 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. - - - - - - - - - - - - - - - - - -
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