Method

• 1.
  Preheat the oven to 160°C. Grease a 8cm-deep 20cm loose-bottomed tart pan.

• 2.
  Place biscuits in a food processor and process until fine crumbs, then mix with butter and 1 tablespoon of water. Press mixture into base and sides of prepared pan, then place on a baking sheet and refrigerate while you make the filling.
• 3.
  Place the cream cheese in a food processor, process until smooth, then gradually add the sugar. Add the eggs and egg yolks one at a time, until just combined. Add lemon juice and rind and process to combine. Pour over biscuit base in the pan and bake for 30 minutes (the cheesecake should still have a slight wobble). Remove from the oven and set aside to cool slightly for 15 minutes.
• 4.
  To make the topping, place eggwhites in a clean bowl and beat until soft peaks form. Gradually add caster sugar and beat till thick and glossy. Finally fold in the coconut.
• 5.
  Carefully spread meringue over the cooled cheesecake to just cover the filling. Return to the oven and bake for a further 10 minutes or until light golden in colour and firm to the touch.