Combine the biscuits with the butter and press into the base and sides of a 20cm loose bottom tin. Leave to chill.
Whisk together the milk and cheese then add the lemon juice and zest until the mixture thickens.
Spread the mixture over the base and refrigerate for 3-4 hours or overnight.
Whisk the egg whites in a clean bowl until stiff peaks are formed then gradually whisk in the sugar.
Pipe or spread the meringue mixture on top of the cheesecake and use a blow torch to gently set the meringue. Chill until serving.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.