Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.
Whisk the double cream to a soft whip.
Zest and juice the lemons and add to a saucepan, along with the measured water and the sugar.
Bring to the boil and reduce to a syrup.
Use a spatula or a mixer with a paddle attachment to work and soften the cream cheese and then fold the cream and the sugar syrup.
Lay stainless steel serving rings on a lined baking tray and then add the biscuit mixture to the rings. Press down firmly to make the base. Add the cheesecake mixture to the rings and then place in the fridge. Refrigerate for at least 30 minutes to ensure that the cheesecakes are set.
Place a pan of water on to the boil.
Finely slice one of the lemons into 2mm slices across the lemon.
Juice the other and keep separate.
When the water boils, blanch the slices of lemon and refresh in cold water, repeat this.
After blanching twice in an empty pan place the 200g of sugar and the 100ml of water and boil until it becomes a clear syrup.
Add the slices of lemon and cook gently until the skins become translucent.
Finish the syrup with the squeezed lemon juice.
Once the cheesecakes are set, carefully remove the stainless steel serving rings. Serve with a generous drizzle of the lemon syrup with a sliced of the candied lemon on top.
«Try topping the cheesecake with fresh strawberries and raspberries or chnging the citrus fruit. For a firmer set, leave the cheesecake in the fridge longer, these will keep well in the freezer.»