Recipe - Cocoa-Nut Meringue Cheesecake

BOTTOM
7 ounce Flaked coconut; toasted
One fourth cup Pecans; chopped
3 tablespoon Margarine; melted

FILLING
16 ounce Cream cheese
1/3 cup Sugar
3 tablespoon Cocoa
2 tablespoon Water
1 teaspoon Vanilla
3 Eggs; separated

TOPPING
7 ounce Marshmallow cream
1 pn Salt
One half cup Pecans; chopped

Date: Mon, 19 Feb 96 07:44:59 PST

From: eboyd@shentel.net
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 One half inch of edge. Carefully spread marshmallow cream
mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes.
Cool.

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