3 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
300ml thickened cream
Finely grated zest and juice of 1 lemon
Meringue (see below)
Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
Spoon Meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.
Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 3/4 cup caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.