Macaroon Cheese Cake

Recipe by
Total Time:
1 hour
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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Rate This Recipe
3

Ingredients

  • 1 cup - flaked coconut, toasted
  • 1/2 cup - ground Pecans
  • 2 tbsp - Butter or margarine, melted
  • For Filling:
  • 3 (8 ounce) packages Cream cheese, softened
  • 1/2 cup - Sugar
  • 3 eggs
  • 1/2 tsp - vanilla extract
  • 1/4 tsp - Almond extract
  • For Topping:
  • 1 Egg white
  • 1/2 tsp - vanilla extract
  • 1/3 cup - Sugar
  • 2/3 cup - flaked coconut, toasted

How to Make Macaroon Cheese Cake

  • In a bowl, combine the coconut and pecans; stir in butter.
  • Press onto the bottom of a greased 9-inch springform pan; set aside.
  • In a mixing bowl beat cream cheese and sugar until smooth.
  • Add eggs, beating on low speed just until combined.
  • Beat in extracts just until blended. Pour over crust.
  • Place pan on a baking sheet.
  • Bake at 350 degrees F for 35 minutes.
  • In a small mixing bowl, beat egg white and vanilla until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form.
  • Fold in coconut.
  • Carefully spread over top of cheesecake.
  • Bake 20-25 minutes longer or until center is almost set.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan.