For the crust, mix the biscuit crumbs with the melted butter and grated lemon zest.
Add this mixture into a 20 cm removable pan, shaping the base and the sides.
For the lemon cream, in a saucepan, mix: the sugar with the butter, the cornstarch, the egg yolks, the lemon zest and the lemon juice, put on the stove, mix, once it boils, boil for 2 minutes.
Pass the cream through a sieve, cover it with cling film directly in contact with the cream, and let it cool.
For the cream cheese filling, mix the cream cheese with the powdered sugar, add the egg with the yolks, the lemon zest, and stir all the ingredients together.
Mix 80 grams of cream cheese with 150 grams of lemon cream.
The rest of the cheese mixture we blend with the milk, then transfer the creams into piping bags.
Over the cake base, add the lemon cream, then continue with the cream cheese.
Bake the cheesecake for 2 hours and 30 minutes to 3 hours at 110°C. Let it cool, then refrigerate for 6 hours.
Cover the cheesecake with the remaining lemon cream.
For the meringue, beat the egg whites with the powdered sugar for 10-12 minutes.
Cover the cheesecake with meringue and lightly torch it.
Cut and enjoy!
