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Cocoa-Nut Cheesecake

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Recipe Ingredients

Bottom:
7 oz flaked coconut, toasted
1/4 cup Pecans, chopped
3 tbsp margarine, melted

Filling:
16 oz Cream cheese
1/3 cup sugar
3 tbsp cocoa
2 tbsp water
1 tsp vanilla
3 eggs, separated

Topping:
7 oz Marshmallw cream
1 pn salt
1/2 cup Pecans, chopped

Cooking Procedures

Combine toasted coconut, nuts and margarine, press onto bottom of a 9 inch springform pan.
Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.
Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes. Cool. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

le egg, or 2 yolks. Mix the cornstarch and the cold milk until smooth, stir this into the scalded milk and cook about fifteen minutes. Stir in the egg well beaten, add the sugar and salt, mix well and cook a few minutes longer. Cool and add the vanilla. Janet M. Hill. CREAM OF ORANGE FILLING J A & 1 lemon or orange (large). 3 tblsp. sugar. 1 tblsp. cornstarch. 1 tsp. butter. 1 egg yolk, beaten well. Put juice and grated rind of lemon or orange into a cup and fill with hot water; strai

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