In a food processor, blend the digestive cookies and granulated sugar together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

Keep the oven temperature at 160ºC/ 325ºF conventional oven.

In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer cream the cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.

Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.

Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.

Bake for 1 hour and 10 min.

Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature. Once at room temperature, place it in the fridge, covered with plastic wrap. Let it set for at least 6 hours, preferable overnight.

While the cheesecake bakes make the lemon curd.

In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.

Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.

Let it sit for 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.

In a mixing bowl of your stand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.