Apricot Meringue Cheesecake

2 x 700g Goulburn Valley Delightful Apricots in Juice

200g digestive biscuits

125g butter, melted

1 tbsp powdered gelatine

500g cream cheese, softened

2/3 cup caster sugar, plus 2 tbsp extra

2 tsp finely grated lemon zest

2 tbsp lemon juice

300ml thickened cream, whipped

¼ cup flaked almonds, toasted (optional)

ITALIAN MERINGUE

1 1/3 cups (200g) caster sugar

4 egg whites

Drain both tubs of Goulburn Valley Delightful Apricots in Juice, reserving 1/2 cup (125ml) of the juice.
Grease a 22cm square cake pan with removable base. Line base and sides with 2 overlapping long sheets of baking paper. Process biscuits to fine crumbs. Add butter and pulse to combine. Press firmly and evenly over base of pan. Chill 15 mins.
Using a fork, whisk gelatine into ¼ cup of just boiled water to dissolve. Process gelatine mixture with cream cheese, sugar, lemon zest and juice until smooth. Pour into bowl with whipped cream and fold through. Pour over biscuit base and smooth top. Arrange ¾ of the drained apricot halves over the top, cut side up. Cover and chill 4 hours or overnight to set firm.
Combine the leftover apricots with reserved ½ cup of juice in a large jug. Add the extra 2 tbsp of caster sugar. Using a stick blender, puree until smooth. Cover and chill.
ITALIAN MERINGUE. Stir sugar and ½ cup water in a small saucepan over medium heat to dissolve. Simmer syrup for approx. 6-10 mins, brushing down sides of pan with a wet pastry brush to remove any sugar crystals, until reaches soft ball stage, 115C on a sugar thermometer (syrup drizzled into a glass of cold water will set into small round droplets you can squeeze between your fingertips). Start beating egg whites with an electric mixer to soft peaks. Once syrup reaches hard ball stage, 121C, increase mixer to high speed. Gradually pour syrup into meringue in a thin steady stream, beating until meringue is thick and glossy and cooled to room temperature (15-20 mins).
Dollop meringue on top and swirl into peaks with the back of spoon. Lightly toast with a blowtorch or place under oven grill for 30 seconds- 1 min. Remove cheesecake from pan and peel off baking paper. Serve topped with the sweet apricot drizzle and flaked almonds (optional).