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Baked Blueberry Meringue Cheesecake

Recipe Serves 8 to 12

One of our most sought after recipes. You can use Creative Gourmet frozen Raspberries instead of blueberries if preferred.

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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.

 

 

 

 

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Recipe Comments & Reviews

Anonymous commented on 20-Jan-2011 05:49 PM1 out of 5 stars
test test test
Anonymous commented on 20-Jan-2011 07:09 PM2 out of 5 stars
testing2
Anonymous commented on 20-Jan-2011 07:09 PM2 out of 5 stars
testing2
Anonymous commented on 20-Jan-2011 07:45 PM3 out of 5 stars
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Linda commented on 17-May-2011 02:32 PM5 out of 5 stars
Tasted excellent, however came out a bit soggy and crumbled when served. Not sure what went wrong....

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