- 250g digestive biscuits
- 150g butter, melted
- 1/2 tsp dried lavender flowers
- 1/3 cup (35g) hazelnut meal
- 4-6 tbsp lemon curd
- 2/3 cup (150g) caster sugar
- 90g (60ml) Queen Glucose Syrup
- 1/3 cup (80ml) water
- 3 egg whites
Preheat oven to 160°C (fan forced). Grease and line the base and sides of a 22cm springform cake tin with baking paper.
In a food processor, process biscuits until fine, then add hazelnut meal, lavender and melted butter. Mix until combined and mixture comes together. Press into base and sides of cake tin to form a crust then spread lemon curd over base. Refrigerate until required.
Beat cream cheese until smooth, then add sugar and eggs one at a time until thoroughly combined. Add cream, Vanilla Bean Paste and mix until combined, then mix in lemon juice until well combined and smooth. Pour mixture into prepared tin and bake for 60 minutes, then turn oven off and allow to fully cool with the oven door ajar.
When close to serving, prepare meringue; In a medium heavy saucepan, heat sugar, glucose syrup and water over medium heat until sugar dissolves, then bring to the boil. Once boiled, remove from heat.
In a large bowl or stand mixer, whisk egg whites until just frothy. Take sugar syrup and mixing constantly, pour into egg whites in a thin stream. Continue mixing until meringue is thick and glossy.
Transfer meringue to a piping bag and pipe over cheesecake to create tall peaks. Use a kitchen blowtorch to brown meringue then serve immediately.