Cheesecake with coconut meringue topping

Cheesecake with coconut meringue topping is a delicate, creamy cheesecake inspired by the classic Polish Golden Dew cheesecake, this time topped with a light coconut meringue. It has a wonderfully melt-in-the-mouth cheesecake filling, a fantastic crisp pastry base and a delicate coconut layer on top. Simple and truly special – one of my favourite cheesecakes. It’s best served with fresh, slightly tart fruit.

Ingredients for the shortcrust base:

• 1½ cups plain flour
• 125 g cold butter, cut into cubes
• 2 egg yolks (reserve the whites for the meringue)
• ¼ cup caster sugar
• 1 tsp baking powder
• a pinch of salt
• 1 tbsp water

Sift the flour and baking powder into a bowl, add the butter and quickly chop together with a knife until the mixture resembles breadcrumbs. Add the egg yolks, sugar, salt and water and quickly bring together into a dough (you can also use a food processor).

Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 60 minutes.

Line a 30 x 23 cm baking tin with baking paper. Roll out the pastry and transfer it to the tin. Level the surface and prick all over with a fork. Pre-bake at 180ºC for about 10 minutes, or longer if necessary, until lightly golden.

Ingredients for the cheesecake filling:

• 1 kg semi-fat or full-fat curd cheese, ground three times
• 1 sachet of unsweetened custard powder, vanilla flavour
• ¾ cup caster sugar
• ½ cup rapeseed oil
• 2 cups whole milk (3.2% fat)
• 1 egg
• 4 egg yolks (reserve the whites for the meringue)
• vanilla flavouring or vanilla extract, to taste

All ingredients should be at room temperature.

Place the curd cheese, custard powder, sugar, oil, milk, egg, egg yolks and vanilla in the bowl of a stand mixer. Mix briefly, just until combined. Do not overmix, as an overly aerated cheesecake mixture will rise considerably during baking and may then sink. Pour the cheesecake mixture over the pre-baked pastry base. It will be very runny – this is how it should be.

Bake at 180ºC for about 45 minutes. Remove the cheesecake from the oven.

Ingredients for the coconut meringue:

• 6 egg whites, reserved from the base and cheesecake filling
• 100 g desiccated coconut
• just under ½ cup caster sugar

Towards the end of the cheesecake’s baking time, prepare the coconut meringue. Whisk the egg whites until stiff. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick and glossy. Finally, gently fold in the desiccated coconut.

Spread the meringue over the hot cheesecake and level the surface. Return to the oven and bake for about 15 minutes, until the coconut meringue is lightly golden. Remove from the oven and leave to cool completely.

Cheesecake with coconut meringue topping can be served with fresh fruit, particularly fruit with a slightly tart flavour. It does not need to be refrigerated.

Enjoy!