Enjoy this sweet treat!
Place biscuits in a food processor and blitz into crumbs, add melted butter and process until combined
Grease a 20cm round springform pan and line the base with baking paper
Press biscuit mixture into the base and sides, then place into the refrigerator to chill
Using a paddle beater on an electric mixer, combine softened cream cheese, sugar, vanilla essence and beat until smooth
Add zest & lemon juice before mixing to a smooth and fluffy consistency
Gradually pour the thickened cream while mixing until combined
Mix on high until ingredients all thick and fluffy
Remove pan from refrigerator and pour mixture on top of base, use a palette knife to smooth down and eliminate bubbles
Return pan to refrigerator for 4 hours to set the cheesecake base
In a bowl mix cream of tartar and sugar with clean electric mixer
Pour Sunny Queen Farms 100% Egg Whites into the bowl and whisk on medium until it combines and has a frothy consistency
Turn on high speed and gradually add the sugar in a slow steam
Continue whisking on high speed until meringue is firm, glossy and sugar has dissolved
Remove the chilled cheesecake base from the refrigerator and place on a serving plate
Dollop meringue on top and using a palette knife, move around to create peaks and waves
Use a brullee burner or kitchen blow torch to lightly brown the outside of the meringue