© A delicious. Year
Photo by A delicious. Year – Katren

Baked Lemon and Coconut Meringue Cheesecake

Serves 8

330g Nice biscuits
120g unsalted butter, melted
500g cream cheese, softened
2/3 cup (150g) caster sugar
4 eggs, plus 2 extra egg yolks
1/2 cup (125ml) lemon juice
Zest of 1 lemon

Meringue Topping:
2 egg whites
1/2 cup (110g) caster sugar
1 cup dessicated coconut

# Pre-heat oven to 160 C.
# Grease an 8-cm deep 20 cm loose bottomed tart pan.
# Process biscuits to fine crumbs, add butter and 1 tbsp water and blitz to combine.
# Press into base and sides of tart pan. Place on a baking tray and refrigerate until needed.
# Blitz cream cheese in cleaned processor bowl until smooth then slowly add sugar and mix thoroughly.
# Add eggs and extra yolks one at a time, blitzing only until just combined. Add juice and zest and process until combined.
# Pour into tart pan and bake for 30 minutes (or until there is only a slight wobble).
# Remove from oven and set aside to cool for 15 minutes.

For Topping:
# Beat egg whites to soft peaks in a clean bowl.
# Gradually add sugar and beat until thick and glossy.
# Fold in coconut.
# Carefully spread the topping over the cheesecake.
# Return to the oven and bake for a further 10 minutes or until lightly golden and firm to the touch.
# Allow to cool completely.

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