Method (base)

1. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
3. Place into the freezer whilst you make the filling.

Method (lemon curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
4. Pour curd into a heat-proof jar or bowl, cover and place aside to cool down.
5. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir to loosen it. 
6. Transfer into a piping bag for ease, or you can use add it to the cheesecake using a spoon.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
3. Pour the mixture into the tin in stages, with swirls of the lemon curd in-between, until you’ve used up all the cheesecake mixture (save some lemon curd for the top of the cheesecake). Tap the cheesecake onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.
5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
6. Spread the left over lemon curd to the top of the cheesecake! 

Method (meringue)

1. Add the aquafaba into a stand mixer fitted with balloon whisk attachment, you can also use a hand held electric whisk. Whip on high speed for approximately 5 minutes or until foamy.
2. While on medium speed, sprinkle in the sugar and cream of tartar, a-little at a time so it doesn’t deflate the mixture. Turn to high speed and whip on high for at least 8-10 minutes or until stiff peaks form. You should be able to lift the whisk out of the mixture and it hold a peak.
3. Use a spoon or spatula to add the meringue to the top of the cheesecake.
4. Use a kitchen blow torch to lightly toast the top of the meringue (see photos for reference).
5. Slice the cheesecake into servings using a sharp knife, serve and enjoy!