Individual Cream Cheese Gateau

For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

Stir together the biscuit crumbs, sugar and melted butter. Divide between the tins and press evenly into the bases. Bake for 5 minutes, then set aside to cool.

Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.

For the filling: beat together the cream cheese and sugar. Mix in the soured cream, followed by the lemon juice and lemon zest. Add the egg and mix until smooth.

Divide between the tins and bake for 15-18 minutes. Cool in the tin to room temperature, then chill for at least 2 hours.

Carefully remove the cheesecakes from the tins. Spread the tops with 1-2 teaspoons lemon curd. Chill while you make the meringue.

For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, cream of tartar and vanilla, whisking continuously, until stiff peaks form and the mixture is thick and glossy.

Spoon into a piping bag and pipe onto the chilled cheesecakes. Use a cooks' blowtorch to lightly brown the meringue.