Mango Meringue cheesecake with coconut and lime
300 grams Digestive biscuits or graham crackers, broken into pieces
¾ cup desiccated coconut
2 Tbsp honey
Small pinch of salt
115 grams (1/2 cup or 1 stick) + 2 tbsp unsalted butter
Coconut biscuit base
Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of a 9 or 10-inch springform pan with baking or parchment paper. Cover the tin with a couple of layers of aluminium foil. And keep a large roasting dish ready (one that fits the springform and there is room for pouring hot water for bain-marie).
Add cookies and coconut to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in a pan/microwave, then pour over cookie crumbs along with salt ad honey and mix well. It should resemble wet sand.
Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a measuring cup to smooth the crumbs. Bake for 5-6 mins and then let it cool.
500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
130 grams (1/2 cup+ 2 tbsp) caster sugar
1 teaspoon vanilla extract
Zest of ½ lemon
3 large eggs, room temperature
120 ml (1/2 cup) yoghurt, room temperature
½ cup coconut cream
1 teaspoon cornflour or corn starch
2 tbsp lemon juice
Add cream cheese (make sure it’s nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on low speed until incorporated.
Add yoghurt, cornflour and lemon zest and juice and stir until smooth –but try not to over mix. Pour cheesecake filling over cookie crust and smooth the top. Bake in a bain-marie and place in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to overbake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
Remove cheesecake and leave to cool at room temperature before transferring it to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
For the meringue topping
5 large egg whites (150gms)
1 and ⅓ cup sugar
1 tsp vanilla
Bring an inch of water to a simmer in a medium saucepan over medium heat. Once it begins to simmer, turn the heat to low so the water doesn’t begin to boil.
Add egg whites and sugar to the bowl of a stand mixer or a large stainless steel or glass bowl. Place bowl over the saucepan of simmering water and whisk constantly until the sugar is dissolved and egg whites are warm (140℉). To test this without a thermometer: rub the mixture between two fingers. If it doesn’t feel grainy, the sugar is dissolved and can be removed from the heat. If you still feel grains, continue whisking and testing until the sugar is fully dissolved.
Move bowl to a stand mixer, or using a handheld mixer, beat the egg whites on low speed until frothy, about 1 minute.
Gradually increase the speed to high and beat until the frosting is thick and glossy 5-6 minutes.
Add vanilla and mix until combined.
Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make it pourable.
Cheesecake – bake and chill (make ahead)
Mango puree – puree and chill separate ( you can make ahead or on the day you serve)
Meringue – make on the day you serve
Toast the meringue tops before serving
Decorate with more mango puree, chunks and sprigs of mint