Method

• 1.
  Preheat the oven to 150°C. Grease and line the base and sides of a 20cm springform cake pan with baking paper, then place on a baking tray.

• 2.
  Place biscuits in a food processor and whiz to fine crumbs. Add butter and whiz to combine. Press evenly into the base of prepared pan. Chill in fridge until needed.
• 3.
  Place the cream cheese in a food processor and whiz until smooth. Add the sugar, corn flour and eggs, and whiz until combined. Add malted milk powder and whiz to combine.
• 4.
  Pour over biscuit base. Place cake on a baking tray and bake for 1 hour or until just set with a slight wobble in the centre. Turn off oven.
• 5.
  Cool cake in oven with door slightly ajar for 2 hours. Chill for at least 4 hours or overnight until cold and firm.
• 6.
  For the meringue, place sugar, cream of tartar and eggwhite in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch the water), stirring until the sugar has dissolved.
• 7.
  Transfer to a stand mixer and whisk on high speed for 8 minutes or until stiff peaks form and meringue has cooled.
• 8.
  Spoon the meringue onto cheesecake, then use a kitchen blowtorch to caramelise the top of meringue just before serving.