Preheat your oven to 180C/160C Fan, and line a DEEP 8" Tin with parchment paper.
Beat together your Butter, and Sugar until light and fluffy.
Add in the Flour, and Eggs, and Lemon and beat again till combined.
Pour into the Tin, and bake for 25-30 minutes, or until a skewer comes out clean.
For the Drizzle!
Mix together the Lemon Juice and Caster Sugar in a bowl.
Once the cake is baked, leave it for five minutes, and then drizzle the drizzle over the cake. You can pierces the cake a few times with a fork to make soaking in easier.
Pour it on by using spoons, and spread it evenly over everywhere.
Leave the cake to cool fully.
For the Cheesecake!
Beat the Cream Cheese with the Icing Sugar until smooth.
Pour in the Double Cream, and the Lemon, and beat again till really thick. I use the whisk attachment to make this easier and thicker.
Spread the cheesecake mix over the cooled sponge, and leave it to set in the fridge for 5-6 hours, or overnight.
For the Decoration!
Melt your White Chocolate, and mix with the yellow food colouring. Drizzle over the Cheesecake!
Whip together the Double Cream and Icing Sugar, and pipe on using your favourite piping tip.
Decorate with Lemons, and Sprinkles.. or whatever you like!
This Cheesecake will last in the fridge for 3 days, best the earlier you eat it however.
You can use Lemon Extract instead if you wish, but you'd need actual lemon juice for the drizzle.
I used a DEEP 8" tin for this, to fit the cheesecake and cake in one. I have a deep springform on, but the usual springform tin is a bit shallow for this so you probably wont fit all the cheesecake in.