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My NYC cheesecake
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Total Time:
1 hour 30 minutes
Ingredients:
  • 350 g digestive biscuits
  • 120 g unsalted butter melted, plus extra for greasing
  • 900 g light or low-fat cream cheese softened
  • 150 g caster sugar
  • 5 large eggs preferably free-range or organic
  • juice of 6 limes (approx. 125ml)
  • 1 vanilla pod halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract
  • finely grated zest of 1 lime
  • 3 large free-range egg whites (the yolks can be used for making scrambled eggs)
  • 110 g caster sugar
  • 40 g desiccated coconut
Instructions:
  • Preheat the oven to 160°C/310°F/gas 2½ and grease a 24cm loose-bottomed cake tin. Crush the biscuits in a food processor until fine, then mix in melted butter. Alternatively, crush the biscuits with a rolling pin. Press the mixture into the base of the tin and chill. Blend the cream cheese, sugar, eggs, lime juice, and vanilla until smooth. Pour over the biscuit base and bake for 45-55 minutes until slightly wobbly. Let it cool for 15 minutes. Increase oven temperature to 220°C/425°F/gas 7. Beat egg whites until soft peaks form, then gradually add caster sugar and fold in coconut. Spread meringue mixture on top of the cheesecake and bake for 5 minutes until golden and crisp. Chill in the fridge for a few hours before serving. Top with lime zest and serve with fresh fruits.

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