- 320 g desiccated coconut
- 6 T butter, melted
- ½ cup caster sugar
- 4 free-range egg whites
- 2 x 250 g good-quality full-cream cream cheese tubs
- 1 x 385 g condensed milk can
- ½ lemon, juiced
- ¼ cup pomegranate rubies
Preheat the oven to 180°C.
Mix the coconut, butter and caster sugar in a bowl. Lightly beat the egg whites for 30 seconds with a fork to loosen them slightly.
Slowly add the egg whites to the dry mixture and mix until the ingredients come together.
Pat into a 23 cm greased and lined tart case, pressing the mixture up the sides of the case. Bake for 25–30 minutes until light golden and crisp, then remove from the oven and allow to cool.
Beat the cream cheese until smooth, then fold in the condensed milk and lemon juice.
Carefully pour the mixture into the tart case, smooth out the surface and chill for 3–4 hours. Sprinkle over the pomegranate rubies just before serving.
Cook's note: The sweet coconut crust of this indulgent cheesecake complements the tartness of the rubies.
First published in the May 2014 issue of TASTE magazine.