Coconut & raspberry cheesecake

Grease a 24cm springform pan. Line base and side with baking paper. Preheat oven 200°C (180°C fan-forced). 

 Place two frozen cookies in the centre of the prepared pan and space remaining cookies evenly around with a small gap in between each. Bake for 20 minutes or until cookies have spread. If necessary, gently press hot cookies with a spatula to fill any gaps in the base, then bake for a further 10 minutes or until golden brown and cooked through. Cool. Reduce oven to 150°C (130°C fan-forced). 

Meanwhile, process sugar and shredded coconut until powdered. Add cream cheese, coconut cream, lime rind and juice, process until smooth. Add eggs and yolks, process until combined. Pour half of the coconut filling over cookie base, arrange half the raspberries on top, then pour over remaining filling. Top with remaining raspberries. 

Bake cheesecake for 1 hour 10 minutes or until cooked round the edge and slightly wobbly in the middle. Turn oven off, cool cheesecake in oven for 1 hour with the door ajar. Refrigerate for at least 4 hours or overnight until firm (the top may crack slightly but it will be covered later). 

ITALIAN MERINGUE Combine the sugar and ¹/₃ cup (80ml) cold water in a small pan; cook, stirring, over low heat until the sugar dissolves, then bring to the boil. Reduce heat to medium boil until syrup reaches 115°C on a candy thermometer (10-12 minutes). 

Start whisking egg whites with cream of tartar in the clean bowl of an electric mixer until soft peaks form.

Meanwhile, bring sugar syrup to 121°C. With the motor running, gradually pour hot syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (about 10 minutes). 

Spoon meringue into a piping bag fitted with a 1cm plain nozzle, pipe peaks over top of cheesecake. Using a kitchen blow torch, brown meringue. Sprinkle over extra lime rind.