- 1 3/4 cup toasted flaked coconut (divided)
- 1/2 cup finely ground Blanched Almonds
- 3 TB unsalted Butter (Melted)
- 24 oz Cream Cheese
- 1 1/2 tsp Vanilla Extract (divided)
- 1/3 cup Sugar
- 1 tsp Coconut Extract
- 3 large eggs
- 1 egg white at room temp
- 1/4 cup Sugar
Toast coconut on a jelly roll pan at 350 degrees for 5 minutes tossing ocasionally.
Watch closely, it will go from toasted to burnt in a matter of seconds.
Combine 1 cup of the toasted coconut, the ground almonds and melted butter.
Press mixture into the bottom of a 9-inch spring form pan and set aside.
In a large mixing bowl, beat softened cream cheese on low speed with 1/3 cup sugar, 1 tsp of Vanilla and 1 tsp coconut extracts.
Add eggs 1 at a time, waiting until incorporated before adding the next one.
Pour into spring form pan and bake for 35 minutes. (Dry bake, Do not use a water bath)
While cheesecake is baking, place egg white in a clean bowl, beat on medium speed until frothy, add 1/2 tsp vanilla extract, continue beating until soft peaks form.
Gradually sprinkle 1/4 cup sugar over meringue while continuing to beat on high speed until stiff pearlescent peaks form.
Fold in remaining 3/4 cup coconut.
Remove cheesecake carefully and spread the meringue over the top.
Return to the oven for another 20 minutes.
Remove from oven and cool on a wire rack for 15 minutes.
Run a knife around the outside edge to free cheesecake and meringue from the sides.
Loosen the ring, and cool for another 30 minutes before removing the ring completly.
This cheesecake is a little tricky to serve, I find it best at room temp, if chilled completely through or left in the refrigerator too long, the meringue becomes a little too soft.
Serve with chocolate sauce drizzle