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Lemon cream cheesecake

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the base:

2 x 200 g Tennis biscuits packets
160 g desiccated coconut, toasted
250 g butter, melted
Salt, a pinch

For the filling:

2 x 250 g cream cheese tubs
2 x 398 g condensed milk cans
4 free-range egg yolks
2 T lemon zest
¾ cup fresh lemon juice

For the topping:

4 free-range egg whites
220 g caster sugar
¼ cup desiccated coconut
50 g pecan nuts, chopped

Method

Preheat the oven to 220°C and lightly grease two 22 cm tart tins, or one 44 cm tin with cooking spray or butter. Process the biscuits in a blender until they resemble breadcrumbs.

Mix the biscuit with the coconut, butter and salt. Transfer to the prepared tart tin and press the mixture down to form the base and sides.

To make the filling, whisk the cream cheese until smooth, adding the condensed milk a little at a time, until combined. Stir in the egg yolks, then add the lemon zest and juice and mix to combine.

Pour the filling over the base and bake for 15 minutes, or until set. Remove from the oven and cool.

To make the topping, beat the egg whites until soft peaks form. Add the sugar a little at a time, while beating, until stiff peaks form. Spoon onto the the cooled tart and scatter with the coconut and nuts. Bake for 15–20 minutes, or until the meringue is golden.

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