Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.

Melt the butter (40g).

Crush the digestive biscuits (100g).

Mix together the crushed biscuits and melted butter.

Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.

Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 teaspoon and set aside.

Whip the double cream (280ml/300g) until it forms soft peaks. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.

Whisk together until combined and thick.

Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.

Once you've added all of your lemon mixture, smooth the top with a palette knife.

Put your cheesecake into the fridge for at least 2 hours to set fully.

When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged; run a small palette knife around the edge of the cheesecake to smooth it out again.

Whip the double cream (75ml/80g) until it forms stiff peaks. Put it into a piping bag fitted with a star nozzle and pipe 8 small swirls of cream around the edge of the cheesecake. Top each swirl with a half slice of lemon.

Serve.