Ingredients

2 eggs, separated
1 cup caster sugar
1/2 cup desiccated coconut
500g cream cheese, softened
1 extra whole egg
1 cup sour cream
1 tablespoon lemon juice
1 x 300g box Creative Gourmet frozen Blueberries

Instructions

1. Preheat oven to 170ºC (fan forced 160ºC).
2. Using electric beaters, beat egg whites until stiff. Gradually beat in 1/4 cup sugar to make a stiff meringue. Fold in coconut. Spread over the lightly greased base of a 23cm spring-form pan. Bake for 5 minutes .
3. Beat cream cheese, remaining sugar, egg yolks, whole egg, sour cream and lemon juice together until smooth. Spoon half the mixture over the meringue. Top with all but 1/4 cup frozen blueberries and cover with remaining cheese mixture. Return remaining blueberries to the freezer.
4. Bake for 45 minutes or until cooked. Cool in the oven. Cover and refrigerate overnight. Serve topped with remaining partially-thawed blueberries.