cheesecakelimecoconut
Jamie Oliver’s NYC Lime and Coconut Cheesecake
Jamie Oliver’s lime cheesecake with a chocolate biscuit base and a toasted coconut meringue topping.
From YouTube · Jul 4, 2013
Jamie Oliver’s lime cheesecake with a chocolate biscuit base and a toasted coconut meringue topping.
30 min
Prep time
1 hr
Cook time
1 hr 30 min, plus cooling and several hours chilling
Total time
4 servings
Yield
Ingredients
11 ingredients- CHEESECAKE BASE
- 350g digestive biscuits
- 120g unsalted butter, melted, plus extra for greasing
- CHEESECAKE FILLING
- 900g light or low-fat cream cheese, softened
- 150g caster sugar
- 5 large eggs
- Juice of 6 limes, approximately 125ml
- 1 vanilla pod, seeds scraped out, or 1 tbsp vanilla extract
- COCONUT MERINGUE
- 3 large egg whites
- 110g caster sugar
- 40g desiccated coconut
- Finely grated zest of 1 lime, for serving
Method
22 steps- Preheat the oven to 160°C (310°F) and grease a 24cm loose-bottomed cake tin.
- Crush the digestive biscuits into very fine crumbs using a food processor or rolling pin.
- Mix the biscuit crumbs with the melted butter until evenly combined.
- Press the mixture firmly and evenly across the base of the prepared tin.
- Place the tin on a baking tray and refrigerate it while making the filling.
- Beat or process the softened cream cheese until smooth.
- Gradually add the 150g caster sugar and mix until combined.
- Add the five eggs one at a time, mixing well after each addition.
- Add the lime juice and vanilla seeds or extract and mix just until combined.
- Pour the filling over the chilled biscuit base and smooth the surface.
- Bake for 45–55 minutes, until the edges are set but the centre still has a slight wobble.
- Remove the cheesecake from the oven and leave it to cool for 15 minutes.
- Increase the oven temperature to 220°C (425°F).
- Beat the three egg whites until they form soft peaks.
- Gradually add the remaining 110g caster sugar and continue beating until the meringue is thick and glossy.
- Gently fold the desiccated coconut into the meringue.
- Spoon the coconut meringue over the cheesecake and spread it evenly to the edges.
- Create decorative peaks and ripples over the surface.
- Bake for approximately 5 minutes, until the meringue is lightly golden and crisp on top.
- Leave the cheesecake to cool completely.
- Refrigerate it for several hours until thoroughly chilled and firm.
- Carefully remove the cheesecake from the tin and finish with finely grated lime zest before serving.
Recipe notes
Helpful tips
- Press the biscuit base firmly into the tin.
- Bake the cheesecake only until lightly browned and just set.
- Pipe the coconut meringue onto the cooled cheesecake before its brief final bake.
Equipment
- Cake tin
- Food processor
- Small saucepan
- Mixing bowls
- Electric mixer
- Piping bag
Storage
Keep the cheesecake covered in the refrigerator and serve chilled.
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