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Recipe: Chef Siba Mtongana’s Cheat Meringue Cheesecake

Award-winning celebrity chef Siba Mtongana shares her zesty and tropical cheesecake recipe

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By House & Garden South Africa | February 12, 2024 | Recipes

Siba Mtongana is a powerhouse woman who needs absolutely no introduction. In addition to being a highly successful celebrity chef, author, businesswoman, and more, the 38-year-old is also a loving wife and mom to four children. To celebrate Valentine’s Day, Mtongana is sharing her Cheat Meringue Cheesecake, which serves six, with House & Garden SA.

Starting with a delicious biscuit base mixed with coconut, followed by a zesty cheesecake that is topped off with a torched meringue, you are sure to impress even your fussiest guests with this delicious dessert. Here’s how to make it:

For the Biscuit Base

200 g tea biscuits, such as Bakers Tennis, crushed

80 g dried desiccated coconut, toasted

125 g butter, melted

For the Lemon Cheesecake

2 x 250 g tubs cream cheese, room


1 x 398 g tin condensed milk

2 large egg yolks

100 ml fresh lemon juice

15 ml lemon zest

For the Meringue Topping

2 egg large whites

Pinch of salt

100 g castor sugar

200 ml store-bought passion fruit coulis

How to Make Chef Siba Mtongana’s Cheat Meringue Cheesecake

1. Preheat the oven to 180°C and lightly grease an 18 cm loose bottom spring form

baking tin with cooking spray.

2. Mix the crushed biscuits with the toasted coconut and melted butter. Tip into the prepared tin and press the mixture down to form the base and sides.

3. To make cheesecake: Whisk the cream cheese until smooth, adding the condensed milk a little at a time, until combined. Stir in the egg yolks, the lemon juice and zest and mix to combine. Pour the filling over the biscuit base and bake for 25 minutes.

Remove from the oven and cool completely.

4. To make the meringue topping: Place the egg whites in a clean bowl and beat until frothy. Add the salt and beat again until soft peaks stage. This takes 3 minutes on medium to high speed.

5. Add the castor sugar, 30 ml at a time, beating well after each addition until all the sugar is dissolved and until stiff peak stage is reached – for about 5 minutes – and the egg whites are shiny, fluffy and glossy. Do not overbeat as this will deflate the meringue.

6. Spoon the meringue on top of the centre part of the baked cheesecake and blow torch until caramelised or grill in the oven for about 5 minutes until the meringue is golden.

7. Drizzle with the passion fruit coulis all around the meringue and serve.