4 eggs, at room temperature
½ cup caster sugar
⅔ cup plain flour
25 g unsalted butter, melted
4 egg whites, at room temperature
1 cup caster sugar
375 g cream cheese room temperature
½ cup caster sugar
2 teaspoons finely grated lemon rind
2 eggs, at room temperature
½ cup lemon curd
2 tablespoons lemon juice
½ cup sour cream
1 tablespoon cornflour
- Invert base of a 24cm round springform cake pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges.
- Beat eggs and sugar in a large bowl of an electric mixer for about 6 to 8 minutes, or until thick and tripled in size. Gently fold in sifted flour. Transfer ½ cup of the egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan.
- Cook in a moderately slow oven (160C) for about 30 minutes, or until golden and cake shrinks away from side of pan. Stand in pan for 5 minutes. Turn out onto a wire rack lined with baking paper to cool. Cut sponge in half horizontally Re-line pan.
- To make filling, beat cheese, sugar and rind in same, large clean bowl of an electric mixer until smooth. Beat in eggs, one at a time, until combined. Using a whisk, fold in curd, juice and combined sour cream and sifted cornflour until just combined.
- Return base, cut-side up, to pan. Spoon over half the filling. Top with remaining sponge and filling. Smooth over top.
- Cook in a slow oven (150C) for about 30 minutes, or until cheesecake is just set. Remove from oven. Cool in pan. Refrigerate for about 6 hours, or overnight until firm.
- To make meringue, gently whisk egg whites and sugar in a large heatproof bowl sitting over a saucepan of just simmering water until sugar is dissolved and mixture is warm.
- Transfer to the large bowl of electric mixer. Beat for 5 minutes, or until thick and glossy.
- Remove side of springform pan. Slide cheesecake onto a serving plate. Spread 1 ½ cups of the meringue over top and side to cover. Spoon remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe over top of cake. Use a blowtorch to lightly brown meringue.