Line the base of a 20cm springform or loose-bottom cake tin with baking parchment.

Blitz the digestive biscuits in a food processor until fine crumbs form. Mix with the melted butter until evenly coated.

Firmly press the biscuit mixture into the base of the tin using the back of a spoon. Place in the fridge to chill while preparing the filling.

Gently melt the white chocolate in the microwave or over a bowl of simmering water. Leave to cool slightly.

In a large bowl, beat together the cream cheese, icing sugar, and lemon flavouring until smooth.

Mix in the cooled melted white chocolate until fully combined.

In a separate bowl, whip the double cream to soft peaks, then gently fold into the cheesecake mixture until thick and creamy.

Spoon the filling over the chilled biscuit base and smooth the top evenly.

Refrigerate for at least 6 hours, or overnight, until firm and fully set.

Top with white chocolate curls, lemon zest, and a glossy layer of lemon curd or glaze to recreate the beautiful finish.

Slice and enjoy chilled, preferably with a dollop of whipped cream and a scatter of fresh berries or lemon slices.