Line an 8” cake tin with parchment paper.

Break the biscuits in a glass bowl and pour in the melted butter. Toss to coat the biscuits crumb. Press the mixture into an 8” cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 15 minutes to set.

In the meantime, beat the cream cheese, honey, lemon zest and juice. Whisk in the whipped cream. Spread the mixture over the biscuit base.

Place in a refrigerator to set for a minimum of 2 hours or overnight.

In the meantime, prepare the confit lemon slices.

Place the water and caster sugar in a wide saucepan and bring to simmer until the sugar is fully dissolved. Gently place the slices of lemon in and let them simmer over low heat for 2-4 minutes. Turn off the heat and let the render of heat continue to soften the lemon slice. Let them fully cool down before transferring into a container.

Next, prepar ethe white chocolate mix. In a small saucepan, bring 50ml of cream to the boil.

Remove from the heat, slowly stir in the white chocolate until smooth.

When the chocolate and cream are combined, transfer in a bowl and stir in the rest of the cold cream (125ml). Leave to set in the fridge until cold enough for 1 hour or overnight covered with cling film. Once cooled, whip the white chocolate cream until soft peak. Keep aside.

Before serving, remove the cheesecake from the cake tin and discard the parchment paper.

Place the cheesecake on a cake stand and decorate with the whipped white chocolate and the lemon slices.

Enjoy within 2-3 days for best flavour.