Lemon Meringue Cheesecake Recipe

Preheat the oven to 180°C (350°F).

In a bowl, mix the crushed biscuits with melted butter and press into the bottom of a greased 8-inch springform pan.

In a separate bowl, beat the cream cheese, caster sugar, lemon juice, lemon zest, egg yolks, and cornstarch until smooth.

In another bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the icing sugar and continue whisking until stiff peaks form.

Gently fold the beaten egg whites into the cream cheese mixture until well combined.

Pour the mixture over the biscuit base and smooth the top.

Bake for 40 minutes or until the center is set.

Turn off the oven and leave the cheesecake to cool in the oven for 10 minutes, then remove and let it cool completely.

Once cooled, refrigerate for at least 4 hours or overnight before serving.

Serve chilled and enjoy!