This makes more than you will need. Use as much or as little as you like. (My kids love eating this straight from the jar.)
CHEESECAKE
Grease and line the base of a 20cm spring form tin. (I turn the base of the tin upside down; the cheesecake is easier to remove, as it won’t get stuck on the lip of the base, (a little trick I learnt from Donna Hay.)
Use a food processor to crush the biscuits, until fine. Stir in ginger and butter.
Press into the base and sides of tin. Place in the fridge until needed.
Sprinkle gelatin over boiling water, whisk with a fork and set aside to cool.
Whip cream and set aside.
Use an electric mixer, beat cream cheese, sugar, vanilla, lemon juice and zest until smooth and creamy.
Slowly pour in the gelatin mix, while beaters are on low, then add the whipped cream. Mix slowly until fully incorporated and smooth.
Pour half the mix into tin, add desired amount of lemon butter, then top with remainder of cheesecake mix and smooth.
Place back in the fridge until set, around 3 hours.
MERINGUE
Place egg whites in a mixer and beat until stiff.
Gradually add sugar, a little at a time and beat until sugar dissolves and mixture is smooth and glossy.
Pile up high on the cheesecake and using a blowtorch, brown all over.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/03/16/lemon-meringue-cheesecake-recipe/