Lemon Meringue Cheesecake Slice

2.Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.

3.To make the meringue, beat egg whites and cream of tartar together until soft peaks form. Add caster sugar, 1 tablespoon at time, beating constantly until thick and glossy.

4.Spoon meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.