Ingredients
1 cup coconut, flaked, toasted
½ cup pecans, ground
2 tbsp butter , melted, or margarine
24 oz cream cheese, softened
½ cup sugar
½ tsp vanilla extract
¼ tsp almond extract
3 eggs
1 egg white
½ tsp vanilla extract
⅓ cup sugar
⅔ cup coconut, flaked, toasted
Preparation
Preheat oven to 350 Fahrenheit.
In a small bowl, combine 1 cup toasted coconut, ground pecans and butter.
Press into bottom of 9" spring-form pan. Set aside.
In a large bowl, beat cream cheese with electric mixer on low speed.
Gradually add ½ cup sugar, ½ tsp. vanilla, and almond extract.
Beat until fluffy.
Add 3 whole eggs and beat on low speed just until combined.
Pour into crust-lined pan.
Bake at 350 for 35 minutes. (The cheesecake won’t be done).
Meanwhile, in a small mixing bowl, beat egg white and remaining vanilla with an electric mixer until soft peaks form.
Gradually beat in the ⅓ cup sugar until stiff peaks form.
Fold in ⅔ cup toasted coconut.
Carefully spread atop partially baked cheesecake.
Return to oven and bake 20 minutes more.
Cool on wire rack for 15 minutes.
Loosen side of cheesecake from pan.
Cool 30 minutes more and remove side of pan.
Cool completely.
Cover and chill at least 4 hours before serving.
To serve, garnish with strawberries and/or additional toasted coconut.
