Step 1

For the shortbread base, whizz all the ingredients with a pinch of salt in a food processor until the mixture comes together into a soft dough. Press the mixture into the prepared tin to make an even layer. Chill for 20 minutes until firm. Meanwhile, heat the oven to 160°C fan/gas 4, then bake the base for 30 minutes until light golden. Set aside to cool completely.

Step 2

For the filling, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then set aside for a few minutes to cool. Meanwhile, combine the cream cheese and mascarpone in a large bowl and beat until smooth. Add the cooled chocolate and beat again until well combined.

Step 3

In another bowl, whip the cream and honey to soft peaks (that flop over when you lift out the whisk). Gently fold the honey cream into the chocolate mix, then spoon it evenly over the base and level the top. Cover and chill for 3 hours until firm.

Step 4

Once the cheesecake is firm, neatly arrange the blueberries on top. Soak the gelatine leaves in cold water for 5 minutes. Combine the caster sugar, water and pared strip of lemon zest in a small pan. Stir over a medium heat until the sugar dissolves, then simmer for 5 minutes until syrupy. Set aside to cool slightly, then discard the zest. Squeeze the gelatine leaves to remove excess water, then stir into the hot syrup. Stir in the gin and tonic water. Cool completely, then pour over the cheesecake and chill for at least 4 hours until set. Decorate with pared lemon zest curls.