1

Preheat the oven to 160°C, fan 140°C, gas mark 3. Lightly mist a 23cm loose-bottomed, fluted tart tin with cooking spray. Seal the biscuits in a food bag and crush to fine crumbs with a rolling pin. Tip into a bowl and mix in the melted spread and a pinch of salt. Gently press the mixture into the bottom of the tin in an even layer. Bake in the oven for 10 minutes.

2

Meanwhile, beat together the soft cheese, yogurt, 200g sugar, 3 eggs, lime zest and juice until smooth. Pour over the crust. Bake the cheesecake for 30 minutes until set. Remove and allow to cool completely.

3

In the meantime, make the meringue. Put the egg white, remaining sugar and cream of tartar in the bowl of an electric stand mixer. Set over a pan of simmering water and whisk by hand for 2 minutes until the sugar has dissolved and the whites are warm to the touch. Remove from the heat and return to the stand mixer. Whisk for 8-9 minutes to stiff, glossy peaks, starting on low and gradually increasing to high. Mix in the vanilla and a pinch of salt.

4

Top the cooled cheesecake with the meringue. Brown with a kitchen blowtorch, or put under the grill on a high setting for 30 seconds to 1 minute. Sprinkle with the extra lime zest to serve.