Jamie Oliver's 4th July NYC Cheesecake

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 160°C/310°F (gas 2½) and grease a 24 cm loose-bottomed cake tin.
2. Blitz the biscuits into fine crumbs (or bash them in a tea towel with a rolling pin), mix in the melted butter, spread over the base of the tin, press down firmly and chill on a baking sheet in the fridge while you make the filling.
3. Whisk the cream cheese until smooth, gradually add the sugar, then add the eggs one at a time, mixing well after each. Add the lime juice and vanilla and mix until just combined. The mixture will be thin.
4. Pour the filling over the chilled base, level it, and bake for 45-55 minutes, until the centre still has a slight loose wobble.
5. Take out and leave for 15 minutes. Raise the oven to 220°C/425°F (gas 7).
6. Whisk the egg whites to soft peaks, gradually add the caster sugar and beat until thick and glossy, then fold in the coconut.
7. Spread the meringue over the middle of the cheesecake to the edges, about 2 cm thick, and make ripples and peaks on top.
8. Bake for about 5 minutes, until the meringue is golden and crisp to the touch.
9. Cool, then refrigerate for a few hours until chilled before serving.
10. Remove from the tin, put on a platter and sprinkle with lime zest.

Summarized from Jamie Oliver's video. Watch it for the details.

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EggLimeCream cheeseCoconutBiscuit