Coconut Macaroon Cheesecake
1-cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened
1/2-cup sugar
1/2-teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2-teaspoon vanilla extract
1/3-cup sugar
2/3-cup coconut, flaked, toasted
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 large 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. or until 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.
AUTHOR: Marla |