• Begin by combining the crushed digestive biscuits with melted butter and light brown sugar in a bowl until the mixture is damp. Press the blend into the base and slightly up the edges of a 20cm springform tin. Refrigerate while you prepare the filling.

For Lemon Cheesecake Layer:

• In a small bowl, whisk the gelatin with 60 ml of water and allow it to bloom. Microwave for about 15 seconds until fully melted.
• In a mixing bowl, combine mascarpone, cream cheese, 150 grams of caster sugar, lemon juice, and lemon extract until smooth. In a stand mixer, whip the cream until soft peaks appear, then mix in the cooled gelatin and continue to whip until stiff peaks form. Carefully fold the whipped cream into the cheese mixture. Pour this filling onto the biscuit base and smooth it out. Refrigerate for approximately 4 hours.

For Strawberry Cheesecake Layer:

• In a saucepan, combine strawberries with 100 grams of sugar, stirring gently. Cook over medium heat for about 5 minutes, then add lemon juice. In a separate bowl, blend the 60 ml water with cornflour. Gradually incorporate this into the strawberry mixture, whisking until the sauce thickens, then remove from heat and cool to room temperature before chilling it.
• In another bowl, beat mascarpone, cream cheese, the remaining caster sugar, and vanilla extract until smooth. Combine with the cooled strawberry compote. In a stand mixer, whip the cream until soft peaks form, add the cooled gelatin, and continue until stiff peaks form. Gently mix this into the strawberry cream mixture. Pour this layer over the lemon cheesecake and smooth it out. Cover and chill in the refrigerator for another 4 hours.
• When ready to serve, decorate with whipped cream swirls. The cheesecake can be stored in the refrigerator for up to 3 days and freezes well for future enjoyment!