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Baked lemon and coconut meringue cheesecake
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Modern twist on classic cheesecake: Baked lemon coconut meringue cheesecake, a crowd-pleaser!
Ingredients:
  • 330g Nice biscuits
  • 120g unsalted butter, melted
  • 500g cream cheese, softened
  • 150g caster sugar
  • 4 eggs, plus 2 extra egg yolks
  • 125ml lemon juice
  • Finely grated rind of 1 lemon
  • 2 eggwhites
  • 110g caster sugar
  • 250.00 ml dessicated coconut
Instructions:
  • Preheat your oven to 160°C and generously grease a 20cm loose-bottomed tart pan that is 8cm deep.
  • Pulse biscuits in a food processor until they become fine crumbs. Combine with butter and 1 tablespoon of water. Press the mixture into the base and sides of the prepared pan, then chill on a baking sheet while you prepare the filling.
  • In a food processor, blend the cream cheese until smooth. Slowly incorporate the sugar. One by one, mix in the eggs and egg yolks until blended. Add lemon juice and rind and pulse to combine. Pour the mixture over the biscuit base in the pan and bake for 30 minutes until slightly wobbly. Cool for 15 minutes after removing from the oven before serving.
  • In a clean bowl, beat egg whites until soft peaks form. Gradually add caster sugar and beat until thick and glossy. Gently fold in the coconut to complete the topping.
  • Spread the meringue evenly on the cooled cheesecake, ensuring it covers the filling completely. Bake for an additional 10 minutes until the meringue turns light golden and feels firm to the touch.

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