2 egg whites

115 gms caster sugar

Biscuit base

200 gms Ginger biscuits - crushed

100 gms Soft butter

Cream cheese filling

300 gms Full fat cream cheese

65 gms Icing sugar

1 Lemon, juice and zest

250 ml double cream


½ Jar Good quality lemon curd

Try and make the meringue the day before or you can of course buy some ready made.


Preheat the oven to 130°C Fan

Place the egg whites in a bowl and whisk until the mix holds its shape.

Add the sugar slowly and keep whisking until the meringue is smooth, stiff and glossy.

Using a star nozzle pipe large shells of meringue onto a lined baking tray.

Place the meringues into the oven and reduce the temperature to 110°C Fan, bake for 3 -4 hours.

Turn out the oven and leave the meringues in until the oven is cold.

Blitz the biscuits in a food processor or place in a strong polythene bag and crush with a spoon

Melt the butter in a pan and add the crumbs, mix well together.

Press the mixture into the base of a 20cm / 8 inch spring form tin and chill.

Beat together the cream cheese, icing sugar, zest and lemon juice in a bowl until smooth.

Whip the double cream until it is just holding its shape,  then fold it into the cream cheese mixture.

Spread  the cheesecake filling on top of the biscuit base and smooth the top.

Place it in the fridge for 4 hours or overnight.

To serve the cheesecake, remove it from the tin and spread over the lemon curd.

Place the rosettes of meringue around the edge, lightly crush more meringue into largish chunks and sprinkle over the middle.

Finish with a sprig of mint.