Coconut Lemon Meringue Cheesecake

Yield 1 x 9-inch flan

Ingredients:

Ingredients (serves 8)
250 g NICE biscuit, crushed
100 g butter, melted
500 g cream cheese
2/3 C + 1/2 C sugar
6 eggs (2 separated)
1/2 C lemon juice
1 C dessicated coconut
rind of 1 lemon

Method:

1. Preheat the oven to 160°C. Grease and line a 9-inch quiche tart pan.
2. Prepare biscuit base by combining melted butter and biscuit crumbs. Press into tart pan and refrigerate until needed.
3. Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and 2 egg yolks one at a time, until just combined.
4. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30-45 minutes or until the centre jiggles slightly.
5. Remove from the oven and set aside to cool slightly for 15 minutes.
6. Beat eggs whites until soft peak form. Gradually add caster sugar and beat till thick and glossy. Fold in the coconut.
7. Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to touch.
8. Cool completely and chill before serving.