NYC Cheese Cake

Time of preparation: 45 Minutes
Time of cooking: 1 Hour

Digestive biscuits (crushed)	350 grams
Butter (unsalted & melted)	120 grams
Light or low-fat cream cheese (softened)	900 grams
Caster sugar	150 grams
Eggs	5 large
Lime juice	125 ml
Vanilla Extract	1 table spoon
Lime Zest (finely grated)	½ tea spoon

1. Preheat the oven to 160°C/310°F/gas 2½.
2. Grease a 24cm loose-bottomed cake tin.
3. Put the biscuits into a food processor and whiz until you’ve got really fine crumbs, then mix in your melted butter.
4. Spread the biscuit mixture around the base of your greased tin, making sure you get it right to the edges, then press it with your hands to pack it down.
5. Place the tin on a baking sheet and pop it into the fridge while you make the filling.
6. Whiz the cream cheese in a food processor until smooth, then gradually add the sugar.
7. Add the eggs one at a time, mixing well after each one.
8. Pour in the lime juice and vanilla extract and whiz again until just combined.
9. Tip the mixture over your chilled biscuit base, spread it out evenly, and bake in the oven for around 45 to 55 minutes – you want the cheesecake to still have a slight loose wobble.
10. Remove from the oven and set aside for 15 minutes to cool slightly. Turn the oven up to 220°C/425°F/gas 7

11. To make the meringue topping, put egg whites into a clean bowl and beat until they form soft peaks.
12. Gradually add the caster sugar and beat until thick and glossy.
13. Finally, fold in the coconut. Spoon this meringue mixture on to the middle of the cooled cheesecake and spread it to the edges, using the back of a spoon, so it just covers the filling.
14. It should be about 2cm thick. Make a few ripples and peaks in the top so it looks impressive.
15. Bake in the oven for 5 minutes, or until the meringue is starting to turn golden in colour and is crisp to touch.
16. Let it cool down, then place it in the fridge for a few hours (this is important) to chill before serving.