Coconut Meringue Cheesecake Recipes

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COCONUT MERINGUE CAKES



Coconut Meringue Cakes image

Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing desserts. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 9h

Yield Makes 12

Number Of Ingredients 6

1 1/2 cups sugar
6 large egg whites
Pinch of coarse salt
1 drop red food coloring
1/4 cup unsweetened finely shredded coconut
3 pints coconut sorbet, slightly softened

Steps:

  • Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down.
  • Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3 minutes. Remove bowl from heat. Whisk on medium-high speed until peaks are stiff and glossy, about 4 minutes. Beat in food coloring.
  • Dab meringue under corners of parchment to hold in place. Spread 3 heaping tablespoons meringue within edges of each traced circle. Sprinkle 1 teaspoon coconut each over 12 of rounds.
  • Bake until meringues are dry but not taking on any color and can be easily pulled off parchment, 1 1/2 to 2 hours. Let cool completely on sheets on wire racks.
  • Form 1/4-cup scoops of sorbet into 3-inch disks, using your hands or a small offset spatula. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. Transfer to a parchment-lined baking sheet and freeze, at least 5 hours and up to 1 day. Repeat with remaining meringues and sorbet.

COCONUT MERINGUE CAKE



Coconut Meringue Cake image

A good cake to take along on picnics or for lunches.

Provided by Carol

Categories     Desserts     Frostings and Icings

Time 1h

Yield 9

Number Of Ingredients 11

½ cup butter, softened
½ cup white sugar
3 egg yolks
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup milk
1 teaspoon vanilla extract
3 egg whites
½ cup white sugar
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  • Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
  • Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
  • To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
  • Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 40.2 g, Cholesterol 96.1 mg, Fat 15.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.4 g, Sodium 278.8 mg, Sugar 27.4 g

LEMON MERINGUE CHEESECAKE



Lemon Meringue Cheesecake image

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Provided by Michelle Berger

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h30m

Yield 16

Number Of Ingredients 13

2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 ½ cups lemon curd

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
  • Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
  • Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
  • Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
  • Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g

MERINGUE CHEESECAKE WITH COCONUT AND NUTS



Meringue Cheesecake with Coconut and Nuts image

Bake a coco-nutty meringue cheesecake with a recipe from My Food and Family. This delicious meringue cheesecake calls for coconut and peanuts.

Provided by My Food and Family

Categories     Dairy

Time 6h45m

Yield 12 servings

Number Of Ingredients 11

1-1/4 cups BAKER'S ANGEL FLAKE Coconut
3/4 cup finely chopped almonds, divided
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar, divided
3 Tbsp. unsweetened cocoa powder
2 Tbsp. milk
1 tsp. almond extract
4 eggs, separated
1 tsp. vanilla
1/2 tsp. cream of tartar

Steps:

  • Heat oven to 350°F.
  • Combine coconut, 1/4 cup nuts and butter; press onto bottom of 8-inch springform pan sprayed with cooking spray. Bake 10 to 12 min. or until lightly browned. Cool.
  • Meanwhile, beat Neufchatel and 1/2 cup sugar in large bowl with mixer until blended. Add cocoa powder, milk and almond extract; mix well. Add egg yolks, 1 at a time, mixing on low speed after each just until blended.
  • Pour Neufchatel mixture over crust. Bake 25 to 30 min. or until center is almost set. Meanwhile, beat egg whites, vanilla and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high speed 5 to 6 min. or until stiff peaks form.
  • Remove cheesecake from oven. Reduce oven temperature to 325°F. Sprinkle cheesecake with remaining nuts. Cover with egg whites, spreading to edge of pan to completely cover top of cheesecake.
  • Return cheesecake to oven; bake 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

COCONUT CHEESECAKE



Coconut Cheesecake image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut, toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese, room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
1 15-ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon

Steps:

  • Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
  • 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
  • Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
  • Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

LIME COCONUT CHEESECAKE



Lime Coconut Cheesecake image

This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

1-1/2 cups sweetened shredded coconut
3 tablespoons ground macadamia nuts or almonds
3 tablespoons butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 tablespoon grated lime zest
Green food coloring
1-1/2 cups heavy whipping cream, whipped
Toasted coconut and additional whipped cream, optional

Steps:

  • In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT MERINGUE CHEESECAKE



Coconut Meringue Cheesecake image

Make and share this Coconut Meringue Cheesecake recipe from Food.com.

Provided by carolinafan

Categories     Cheesecake

Time 5h25m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/2 cups shredded coconut
1/4 cup chopped pecans
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla
3 egg yolks
1/2 cup chopped pecans
3 egg whites
1/8 teaspoon salt
1 (7 ounce) jar marshmallow creme
milk chocolate curls (optional)

Steps:

  • Preheat oven to 325.
  • Grease the bottom and side of a 9-inch springform pan. Combine coconut and 1/4 cup pecans; stir in butter.
  • Press onto bottom of pan. Bake about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350.
  • Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, cocoa powder, the water, and vanilla. Beat with an electric mixer on low speed until smooth. Beat in yolks just until combined (do not overbeat). Pour into crust-lined pan. Place pan in a shallow baking pan. Bake about 25 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with 1/2 cup pecans.
  • Meanwhile, for meringue: Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft-peaks form. Slowly add marshmallow creme, beating on high speed about 4 minutes more or until stiff, glossy peaks form.
  • When cheesecake comes out of oven, immediately spread meringue over hot cheesecake, carefully sealing to edge of pan. Return to oven; bake for 15 minutes more.
  • Cool cheesecake in pan on a wire rack for 1 hour. Remove side of pan. Cover and chill for at least 3 hours before serving. If desired, garnish with milk chocolate curls.

Nutrition Facts : Calories 423.4, Fat 30.5, SaturatedFat 16.9, Cholesterol 112.6, Sodium 252.1, Carbohydrate 33.4, Fiber 2, Sugar 23.1, Protein 6.9

STRAWBERRY CHEESECAKE WITH COCONUT COOKIE CRUST RECIPE BY TASTY



Strawberry Cheesecake With Coconut Cookie Crust Recipe by Tasty image

Our producer, Katie Aubin, was challenged to make a five-star dish using ingredients only found at the dollar store. Watch how she transforms different components into a delicious, beautiful and mesmerizing dessert.

Provided by Katie Aubin

Categories     Desserts

Time 4h

Yield 8 servings

Number Of Ingredients 15

16 coconut biscuit cookies
3 tablespoons unsalted butter, melted
1 box cheesecake mix, prepared according to package instructgions
1 box strawberry jello, prepared according to package instructions
¼ cup sugar
2 tablespoons water
1 large egg white, room temperature
½ cup sugar
¼ cup water
2 tablespoons strawberry jam
1 teaspoon water
strawberry wafer cooky, finely crushed
freeze-dried strawberry, finely crushed
raspberry gummy candy, cut in half
toasted coconut flake, sweetened

Steps:

  • Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
  • Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
  • Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
  • Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
  • Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
  • Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
  • Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
  • Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295-300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don't touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
  • Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
  • Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 134 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 16 grams

COCONUT-LEMON CHEESECAKE DESSERT



Coconut-Lemon Cheesecake Dessert image

This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping. -Leslie Dickson, Buffalo, WY

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut, toasted
3/4 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
2 large eggs, lightly beaten
1/3 cup lemon juice
1 tablespoon grated lemon zest
TOPPING:
1-1/2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups sweetened shredded coconut, toasted

Steps:

  • Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned., In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set., Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.

Nutrition Facts : Calories 383 calories, Fat 25g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 168mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT MERINGUE CHEESECAKE



Coconut Meringue Cheesecake image

Another great recipe from Better Homes & Gardens.Serve this chocolate cheesecake to family or friends they"ll beg you to make it over and over again.I use carob powder works great! I try very hard not to eat the whole cheesecake great on a cold winter night with hot chocolate. This is divine honestly over the moon!

Provided by oilpatchjo

Categories     Cheesecake

Time 1h10m

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 13

1 1/2 cups coconut (shredded)
1/4 pecans (finely chopped)
2 tablespoons butter (melted)
16 ounces cream cheese (2 packages of Philly softened)
1/3 cup sugar
3 tablespoons cocoa powder (unsweetened)
2 tablespoons water
1 teaspoon vanilla
3 egg yolks
3 egg whites
1/8 teaspoon salt
7 ounces marshmallow creme
1/2 cup pecans (chopped rough)

Steps:

  • Preheat oven to 325°F Grease bottom and side of 9 - inch spring form pan. In Medium bowl, combine coconut and 1/4 cup pecans. Stir in melted butter. Press onto bottom pan. Bake about about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350°F.
  • Meanwhile, in a large bowl, combine cream cheese, sugar, cocoa powder, the water and vanilla. Beat with electric mixer on low speed until smooth. Add egg yolks; beat on low speed until combined. Pour into prepared pan. Place in shallow baking pan. Bake about 25 minutes or until center appears nearly set when gently shaken.
  • Meanwhile, for meringue: In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft peaks form. "Slowly" add marshmallow creme, beating on high speed for 4 minutes or until stiff peaks form.
  • As soon as the cheesecake comes out of the oven, sprinkle with 1/2 cups pecans and spread the meringue, "carefully" sealing edge to edge of the pan. Bake for 15 minutes more. Cool on wire rack for 1 hour. Loosen cheesecake from side; of pan. Cover and chill cheesecake for 3 - 4 hours.

Nutrition Facts : Calories 419.4, Fat 31.9, SaturatedFat 19.6, Cholesterol 112.6, Sodium 220.3, Carbohydrate 29.4, Fiber 3.2, Sugar 17.9, Protein 7.1

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From aclassictwist.com


COCONUT MERINGUE CHEESECAKE RECIPE - WEBETUTORIAL
Coconut meringue cheesecake is the best recipe for foodies. It will take approx 325 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut meringue cheesecake at your home.. The ingredients or substance mixture for coconut meringue cheesecake recipe that are useful to cook such type of recipes are:
From webetutorial.com


COCONUT CHEESECAKE - THE SWEET OCCASION
2020-09-16 In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, salt, and melted butter until evenly mixed. Press crumb mixture evenly into the bottom of the prepared springform pan. Bake crust for 8 minutes and then allow it to cool while preparing the filling. For the coconut cheesecake filling.
From thesweetoccasion.com


COCONUT CHEESECAKE - ALSO THE CRUMBS PLEASE
2019-04-13 Bake for 10 minutes. In the meantime, prepare the filling. Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined, smooth and no lumps remain. Add coconut milk** and vanilla*** and mix to combine.
From alsothecrumbsplease.com


COCONUT MERINGUE CHEESECAKE | COCONUT DESSERTS, DESSERTS, …
May 19, 2014 - Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.
From pinterest.co.uk


COCONUT MERINGUE CHEESECAKE | BETTER HOMES & GARDENS
Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation. The meringue layer makes for …
From suropanchi.com


CHEESCAKE FACTORY'S COCONUT CREAM CHEESECAKE RECIPE
Directions. Preheat oven to 325°F. Puree coconut and cream in blender for 4 minutes; set aside to cool. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Bake for 25 minutes, or until golden brown. Cream together cream cheese and 1-1/2 cups sugar.
From recipes.sparkpeople.com


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