250g digestive biscuits, finely crushed
125g butter, melted
1/4 cup lemon curd
500g cream cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
300ml thickened cream
finely grated zest and juice of 1 lemon
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 topping (see below) over the top of cheesecake 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. Refrigerate until serving time.
Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 3/4 cup caster sugar, 1 tablespoon at time, when all the sugar is added. Beat for 1-2 minutes or until thick and glossy.