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