Coconut & raspberry cheesecake recipe | Women's Weekly Food
This irresistible coconut & raspberry cheesecake uses a store-bought shortcut for the base. Pipe on Italian meringue for a stunning finish.
Ingredients
- 400g packet McKenzie’s Ready to Bake White Choc Macadamia Cookies
- ¾ cup (165g) caster sugar
- 1/2 cup (40g) shredded coconut
- 750g cream cheese, softened
- 270g can coconut cream
- 1 teaspoon grated lime rind, plus extra to decorate
- 60ml (1/4 cup) lime juice
- 3 eggs
- 3 yolks
- 125g fresh raspberries
- ITALIAN MERINGUE
- 3 egg whites
- Pinch of cream of tartar
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