Bake a coco-nutty meringue cheesecake with a recipe from KRAFT Recipes. This delicious meringue cheesecake calls for coconut and peanuts.
What You Need
Original recipe yields 12 servings
1-1/4 cups BAKER'S ANGEL FLAKE Coconut
3/4 cup finely chopped PLANTERS 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 egg s, separated
1 tsp. vanilla
1/2 tsp. cream of tartar
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Let's Make It
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.
Neufchatel makes a smart substitution for cream cheese, allowing you to enjoy a slice of this cheesecake on occasion without compromising on the flavor and creamy texture.
Garnish cheesecake with 1 tsp. lemon or lime zest just before serving.
Springform Pan Tip
For easier removal of baked cheesecake from bottom of springform pan, insert the bottom rim-side down into springform pan; secure latch. Prepare cheesecake as directed. When ready to serve, carefully remove cheesecake from the base with metal spatula.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.