Prepare to embark on a culinary journey that will transform your dessert game forever! This Cocoa Nut Meringue Cheesecake is not just a dessert—it's a luxurious experience that combines the rich, velvety texture of cream cheese, the deep complexity of cocoa, and the ethereal lightness of meringue. Imagine a dessert so stunning, it'll make your dinner guests stop in their tracks and wonder how you became such a baking wizard. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a show-stopping finale to any meal that will have everyone begging for your secret.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 1/2 cups crushed nuts
- 1/2 cup cocoa powder
- 1 cup sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 2 cups cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- For the crust, combine crushed nuts and 1/4 cup cocoa powder in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy. Add sour cream, remaining cocoa powder, and whole eggs. Mix until fully incorporated and no lumps remain.
- Pour the cheesecake filling over the nut and cocoa crust, spreading evenly with a spatula.
- For the meringue topping, separate egg whites into a clean, dry mixing bowl. Begin whipping egg whites at medium speed until soft peaks form.
- Gradually add 1 cup sugar while continuing to whip the egg whites. Beat until stiff, glossy peaks form and the meringue is thick and stable.
- Fold in vanilla extract gently into the meringue mixture.
- Carefully spread the meringue over the cheesecake filling, creating decorative peaks and swirls with the back of a spoon.
- Bake in the preheated oven for 50-60 minutes, or until the meringue is golden brown and the cheesecake is set but still slightly jiggly in the center.
- Remove from oven and allow to cool completely at room temperature for about 2 hours.
- Refrigerate for at least 4 hours or overnight before serving to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides and transfer to a serving plate. Garnish with additional cocoa powder or crushed nuts if desired.
Tips
- Ensure all dairy ingredients are at room temperature to prevent lumpy cheesecake batter.
- Use a clean, grease-free bowl when whipping egg whites to achieve perfect meringue peaks.
- Avoid opening the oven door during baking to prevent sudden temperature changes that can cause cracking.
- Let the cheesecake cool slowly to prevent surface cracks and ensure a smooth texture.
- For clean slicing, use a hot, wet knife and wipe it between each cut.
- If the meringue browns too quickly, cover loosely with aluminum foil.
- Refrigerating overnight allows flavors to meld and improves overall texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
