Coconut lovers take note: This tempter contains coconut in the crust as well as under and over the meringue.
Prep: 25 min.
Bake: 52 min.
Preheat oven to 350°F. In small bowl, combine
cup of the toasted coconut, ground almonds,
and melted butter. Press mixture onto bottom of
M akes 12 to 16 servings
9-inch springform pan.
% cups flaked coconut,
cup ground almonds
Tbsp. butter, melted
-oz. pkg. cream cheese,
Tbsp. amaretto or
tsp. almond extract
3 egg whites
tsp. cream of tartar
cup flaked coconut
oz. semisweet chocolate,
In large bowl, combine cream cheese,
sugar, and amaretto. Beat with electric mixer on
low speed until smooth. Add whole eggs all at
once; beat on low speed just until combined. Pour
into prepared pan. Place pan in shallow baking
pan. Bake for 40 minutes (cheesecake will not he
done). Sprinkle with remaining toasted coconut.
Meanwhile, in large bowl, combine egg whites,
vanilla, and cream of tartar. Beat on high speed
until soft peaks form (tips curl). Slowly beat in
tablespoons sugar, about
tablespoon at a time,
beating on high speed about 4 minutes or until
stiff peaks form (tips stand straight) and sugar
dissolves. Spread over cheesecake to within
of edge. Sprinkle with
cup coconut. Bake for
12 to 15 minutes or until lightly browned.
Cool on wire rack for 15 minutes. Loosen
cheesecake; cool for 30 minutes. Remove side of pan;
cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small saucepan, combine
chocolate and shortening. Cook and stir over
low heat until melted. Drizzle chocolate over
cheesecake. Let stand until chocolate is set.
PER SERVING: 396 cal./ 30 s total fat (18 g sat. fat)/121 mg chol., 220 mg
sodium, 24 g carb., 1