Cocoa-Nut Meringue Cheesecake
Cocoa-Nut Meringue Cheesecake Recipe from Moldova | Ingredients: Coconut, Pecans, Cream Cheese, Vanilla, Eggs
Introduction
This Cocoa-Nut Meringue Cheesecake is a decadent and delicious dessert that combines the rich flavors of cocoa, coconut, and pecans with a creamy cheesecake filling and a fluffy marshmallow meringue topping. It's the perfect treat for any special occasion or holiday gathering.
History
The combination of cocoa, coconut, and pecans in a cheesecake recipe is a classic flavor profile that has been enjoyed by dessert lovers for generations. This recipe takes those traditional flavors and adds a unique twist with the addition of a marshmallow meringue topping, creating a dessert that is both familiar and innovative.
Ingredients
How to prepare
- Flake and toast the coconut.
- Combine the coconut, pecans, and margarine, then press onto the bottom of a 9-inch springform pan.
- In a medium speed electric mixer, combine the cream cheese, sugar, cocoa, water, and vanilla until well blended.
- Blend in the egg yolks and pour the mixture over the crust.
- Bake at 350°F for 30 minutes.
- After baking, loosen the cake from the rim of the pan and let it cool before removing the rim.
- Beat the egg whites and salt until foamy, then gradually add the marshmallow creme while continuing to beat until stiff peaks form.
- Sprinkle pecans over the cheesecake, leaving a 0.5-inch border from the outer edge.
- Carefully spread the marshmallow creme mixture over the top of the cheesecake to seal it.
- Bake at 350°F for an additional 15 minutes, then let it cool.
Variations
- Swap out the pecans for almonds or walnuts for a different flavor profile.
- Add a drizzle of chocolate sauce or caramel sauce over the top of the cheesecake for an extra touch of sweetness.
Cooking Tips & Tricks
Be sure to toast the coconut before adding it to the crust for a deeper, nuttier flavor.
- When beating the egg whites for the meringue topping, make sure your bowl and beaters are clean and free of any grease to ensure the whites whip up properly.
- Allow the cheesecake to cool completely before adding the meringue topping to prevent it from melting or becoming too runny.
Serving Suggestions
Serve slices of this Cocoa-Nut Meringue Cheesecake with a dollop of whipped cream and a sprinkle of cocoa powder for an extra decadent touch.
Cooking Techniques
Toasting the coconut adds a depth of flavor to the crust.
- Beating the egg whites until stiff peaks form is essential for a light and fluffy meringue topping.
Ingredient Substitutions
Use butter instead of margarine for a richer flavor.
- Substitute almond extract for the vanilla extract for a different flavor profile.
Make Ahead Tips
This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. Add the meringue topping just before serving for the best results.
Presentation Ideas
Garnish slices of this Cocoa-Nut Meringue Cheesecake with a sprinkle of toasted coconut and a few whole pecans for a beautiful presentation.
Pairing Recommendations
Serve this rich and decadent cheesecake with a cup of hot coffee or a glass of cold milk for the perfect dessert pairing.
Storage and Reheating Instructions
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for a few seconds until warmed through.
Nutrition Information
Calories per serving
320
Carbohydrates
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 18g
Fats
- Total Fat: 23g
- Saturated Fat: 12g
- Trans Fat: 0g
Proteins
- Protein: 6g
Vitamins and minerals
Vitamin A: 15%
- Vitamin C: 0%
- Calcium: 6%
- Iron: 6%
Alergens
Contains: Dairy, Eggs, Nuts
Summary
This Cocoa-Nut Meringue Cheesecake is a rich and indulgent dessert that is high in fat and sugar, but also provides a good source of protein and some essential vitamins and minerals.
Summary
This Cocoa-Nut Meringue Cheesecake is a show-stopping dessert that is sure to impress your family and friends. With its rich cocoa flavor, crunchy coconut and pecan crust, creamy cheesecake filling, and fluffy marshmallow meringue topping, it's a dessert that is as delicious as it is beautiful. Enjoy a slice of this decadent treat for your next special occasion or holiday gathering.
How did I get this recipe?
The memory of finding this recipe for the first time is a special one. It was a warm summer afternoon, and I was rummaging through an old box of recipe cards that belonged to my mother. As I sifted through the yellowed and faded cards, my eyes landed on one that caught my attention - Cocoa-Nut Meringue Cheesecake.
I had never heard of such a dessert before, but the name alone intrigued me. The recipe was written in my mother's elegant script, and it looked like it had been passed down from generation to generation. I could almost picture my grandmother making this decadent dessert in her cozy kitchen, the aroma of cocoa and coconut filling the air.
I decided then and there that I had to give this recipe a try. I gathered all the ingredients listed on the card - cream cheese, sugar, eggs, cocoa powder, coconut, and vanilla extract. As I began to mix and measure, memories of my mother and grandmother flooded my mind. They were both incredible cooks, and I felt a sense of pride knowing that I was carrying on their legacy.
The process of making the Cocoa-Nut Meringue Cheesecake was a labor of love. I whipped up the cream cheese and sugar until it was smooth and creamy, then added in the eggs one by one. The cocoa powder and coconut gave the batter a rich and decadent flavor, while the vanilla extract added a hint of sweetness.
But the real star of the show was the meringue topping. I beat the egg whites until they were stiff and glossy, then gently folded in the sugar. I carefully spread the meringue over the top of the cheesecake batter, creating peaks and swirls that would turn golden and crispy in the oven.
As I slid the Cocoa-Nut Meringue Cheesecake into the oven, I couldn't help but feel a sense of anticipation. The sweet scent of cocoa and coconut wafted through the kitchen, making my mouth water in anticipation. I watched through the oven door as the meringue puffed up and turned a perfect shade of golden brown.
When the cheesecake was finally done, I couldn't wait to dig in. I cut myself a slice and took a bite, savoring the rich and creamy texture of the cheesecake, the crunch of the meringue, and the sweet notes of cocoa and coconut. It was a flavor explosion in my mouth, and I knew I had stumbled upon a truly special recipe.
From that day on, the Cocoa-Nut Meringue Cheesecake became a staple in my dessert repertoire. I made it for family gatherings, dinner parties, and special occasions. Each time I whipped up a batch, I felt a connection to my mother and grandmother, a link that stretched back through the generations.
The recipe for Cocoa-Nut Meringue Cheesecake may have come from a tattered old recipe card, but it had become so much more than that. It was a symbol of my family's legacy, a reminder of the love and passion that went into every dish that came out of our kitchen.
And as I passed the recipe down to my own children and grandchildren, I knew that it would continue to be a source of joy and connection for generations to come. Cooking is so much more than just following a set of instructions - it's about creating memories, sharing traditions, and keeping the spirit of our loved ones alive. And for me, the Cocoa-Nut Meringue Cheesecake will always hold a special place in my heart.
Categories
| Cocoa Recipes | Coconut Recipes | Cream Cheese Recipes | Egg Yolk Recipes | Marshmallow Recipes | Meringue Cake Recipes | Moldovan Desserts | Moldovan Recipes | Pecan Recipes |