1.Break the digestive biscuits into a big plastic bag. Roll a rolling pin over the bag to crush the biscuits into crumbs.
2.Melt the butter in a pan over a low heat. Turn off the heat, then stir the biscuit crumbs into the butter.
3.Turn on the oven(150oC/300oF/Gas mark 3). 4.Grease the cake tin. Tip the biscuit crumbs into it and press them down firmly with a spoon.
5.Bake the biscuit base for 20 minutes. 6.Meanwhile, separate the eggs into two different bowls.
7.Beat together the cheese ad egg yolks. Stir in the sugar, cream, lemon juice and cornflour. Mix them well.
8.In a separate bowl, whisk the egg whites until they are firm and form peaks. This may take some time.
9.Add them to the cheese mixture. Turn them over gently with a metal spoon until they are mixed in.
10.Pour the mixture onto the biscuit base and smooth it level. Then, put it in the oven and bake it for 50-55 minutes.
11.Turn off the oven, but leave the cheesecake to cool inside it. This will stop the top of the cheesecake from cracking.