Preparation Steps

• Preheat oven to 160°C (320°F). Grease and line a 23cm springform pan.
• Crush the digestive biscuits into fine crumbs and mix with melted butter. Press firmly into the base of the prepared pan to form the crust. Chill while preparing the filling.
• In a large bowl, beat the cream cheese until smooth. Gradually add caster sugar and beat until combined.
• Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
• Pour the filling over the chilled crust and smooth the top. Bake for 55–60 minutes, or until the edges are set but the center still jiggles slightly.
• Remove from oven and cool on a wire rack for 10 minutes. Increase oven temperature to 200°C (400°F).
• For the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
• Spread the meringue over the warm cheesecake, sealing the edges to prevent shrinking. Bake for 12–15 minutes, or until the meringue is golden.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
• Refrigerate for at least 4 hours, preferably overnight, before serving.