Coconut Meringue Cheesecake Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, toasted shredded coconut, 3 tablespoons granulated sugar and 1/4 tsp fine sea salt. Stir in melted butter until mixture is evenly moistened and holds together when pressed. Press firmly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust. Bake 10 minutes until set and fragrant. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Make filling

Lower oven to 325°F (160°C) if needed. In a large mixing bowl, beat room-temperature cream cheese with 1 cup granulated sugar and 1/2 tsp fine sea salt on medium speed until smooth and no lumps remain, about 2–3 minutes. Scrape down bowl. Add eggs one at a time, mixing on low speed and scraping after each addition. Add the extra egg yolk and mix until incorporated. Mix in heavy cream, coconut milk, vanilla extract and lemon juice on low speed until just combined. Fold in the finely chopped unsweetened shredded coconut by hand.

Bake the cheesecake

Pour filling into the prepared crust and smooth the top. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan (water bath) to ensure even baking. Bake at 325°F (160°C) for 50–65 minutes, or until edges are set and center still slightly wobbly (jiggles like gelatin). Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven and carefully lift out of the water bath. Run a thin knife around the edge to loosen from the pan. Cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight to fully set.

Make caramel

While the cheesecake cools or just before serving, make the caramel. In a medium heavy-bottomed saucepan over medium heat combine 1 cup granulated sugar and 3 tablespoons water. Stir gently just to moisten the sugar; then stop stirring and allow to cook. Swirl the pan occasionally until sugar melts and turns an amber color (watch carefully to prevent burning). When it reaches deep amber, remove from heat and carefully add the 4 tablespoons butter, whisking until melted and combined. Slowly pour in the warm 1/2 cup heavy cream while whisking (mixture will bubble vigorously). Stir until smooth. Let cool 2–3 minutes, then whisk in 2 tablespoons bourbon and 1/2 tsp coarse sea salt. Taste and adjust salt if desired. Transfer to a heat-safe container to cool slightly; caramel will thicken as it cools.

Prepare meringue (Swiss-style recommended)

For a stable, glossy meringue, use a double-boiler (Swiss meringue). In a heatproof bowl set over gently simmering water (bowl should not touch the water) combine 4 room-temperature egg whites, 1 cup granulated sugar, 1/4 tsp cream of tartar and 1/8 tsp fine sea salt. Whisk constantly until sugar dissolves and mixture registers 160°F (71°C) on an instant-read thermometer, or the sugar feels completely dissolved when rubbed between your fingers (no grit). Remove from heat.

Whip meringue

Transfer the warmed egg-white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium-high until stiff, glossy peaks form and the bowl is cool to the touch, about 6–8 minutes. Add 1 tsp vanilla extract in the last 30 seconds and whip briefly to incorporate. Taste for sweetness and stability.

Top cheesecake and brown meringue

Spoon or pipe the meringue onto the chilled cheesecake, making decorative peaks or swirls. Using a kitchen torch, carefully brown the meringue until peaks are lightly toasted and golden. If you don't have a torch, you can place the cheesecake under a hot broiler for 30–60 seconds—watch closely to prevent burning. Refrigerate briefly (15–30 minutes) to set the meringue before serving.

Assemble and serve

Remove the outer ring of the springform pan. Spoon or drizzle the bourbon-salted caramel over the meringue or serve on the side. Sprinkle toasted coconut flakes over the top if desired and finish with a light dusting of flaky sea salt or extra coarse sea salt for contrast. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator up to 3 days; add caramel just before serving.