Coconut Meringue Cheesecake
Indulge in a slice of tropical decadence with this Coconut Meringue Cheesecake, a show-stopping dessert that combines creamy cheesecake, a golden graham cracker-coconut crust, and a dreamy, torch-toasted meringue topping. Infused with rich coconut and vanilla extracts, this cheesecake boasts a luxurious texture and flavor that transports your taste buds to a sun-kissed paradise. The addition of toasted coconut flakes adds a delightful crunch and an irresistible nutty aroma. Perfect for special occasions or when you want to impress, this dessert is as stunning as it is delicious. Serve it chilled to let the creamy layers and airy meringue truly shine, and savor a dessert experience that's guaranteed to leave an unforgettable impression.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 100 g Sweetened shredded coconut
- 85 g Butter, melted
- 680 g Cream cheese, softened
- 200 g Granulated sugar
- 2 tsp Coconut extract
- 1 tsp Vanilla extract
- 3 Eggs
- 120 ml Heavy cream
- 4 Egg whites
- 100 g Powdered sugar
- 0.5 tsp Cream of tartar
- 50 g Toasted coconut flakes
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the outer bottom of the pan with aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, sweetened shredded coconut, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the coconut extract, vanilla extract, and eggs (one at a time), mixing well after each addition.
Pour in the heavy cream and mix until just combined. Avoid overmixing.
Pour the cheesecake batter over the cooled crust. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
Once the cheesecake has cooled, refrigerate for at least 4-6 hours, or overnight, to set.
To make the meringue, beat the egg whites with cream of tartar in a clean mixing bowl until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
Spread or pipe the meringue evenly over the chilled cheesecake. Use a kitchen torch to toast the meringue until golden brown, or place it under the broiler for 1-2 minutes, watching closely to avoid burning.
Sprinkle the toasted coconut flakes over the meringue for garnish.
Slice and serve. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 34.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
