Pop the shortbread into a food processor and blitz until you have fine crumbs.

Gently melt the butter in a small saucepan or microwave, then pour it over the crumbs and pulse again until fully combined.

Press the mixture evenly into the bottom of an 8‑inch (20 cm) deep springform tin. Set aside.

In a stand mixer (or a large bowl with an electric hand whisk), beat the cream cheese and icing sugar together until smooth.

Pour in the double cream and start whisking. As it begins to thicken, stream in the lemon juice (and a drop of yellow food coloring if you want extra color), and continue whisking until the mixture is very thick—stop now and then to scrape the sides and fold everything together.

Spread the filling over your prepared base, smoothing the top with a spatula.

Cover and chill in the fridge for at least 5–6 hours, or better yet overnight, until fully set.

Whisk the remaining double cream with the icing sugar until it holds a soft peak—just stiff enough to pipe.

Pipe swirls of whipped cream around the edge of the cheesecake (or dollop it on however you like).

Garnish each slice with a thin lemon slice and a sprinkle of fresh lemon zest.