Lemon Cheesecake

Warm up honey and butter; set aside. Mix all dry ingredients together and add the honey-butter mixture. Place the greased cake ring onto baking tray lined with parchment or silicone mat. Use 200g of the granola mixture inside the cake ring. Press down mixture using a large spoon or another device. Note that the thickness of the granola disk should not exceed 0.47 inch/1.2 cm. Save leftover granola for your next breakfast. Once granola mixture is compressed and perfectly distributed, carefully remove the cake ring, wipe it off and reserve for the cheesecake filling.

Preheat oven to 375ºF/190ºC. Set at 350ºF/180ºC if using a fan oven. Bake granola disk for about 15 minutes. Remove from the oven and let cool completely.

*Bouddha's hand citrons looks like a lumpy lemon with fingers and smells like paradise. It may have been brought to China from India by Buddhist monks and cultivated in ancient China near the Yangtze Valley. Unlike most citrus, the rind of the Buddha’s hand isn’t bitter but rather sweet. Use regular lemon zests if Bouddha's hand isn't available. Rince Bouddha's hand under running water and cut into paper thin slices with a mandoline. (Blanching Buddha's hand zest is optional). Place zests in a saucepan, cover with syrup and bring to a boil and cook for 3 minutes. Let cool and refrigerate.

Zest Meyer lemons with a lemon zester. To blanch zests, place them in a small saucepan, cover with tap water and bring to a boil, rinse under water and drain – repeat once. Cover blanched lemon zests with simple syrup. Bring to a boil and simmer for 5 minutes. Let cool and refrigerate for up to 2 weeks. Peel off Meyer lemons and take flesh out to make supremes. Supremes are sections of a citrus fruit with all of the pith and peel cut away, remove seeds and drain; save the juice. Cover lemon supremes with honey and refrigerate. Drain honey-marinaded supremes prior to use. Save some of the juice for the soft lemon jelly.

Spreadable cream cheese should never be used for a regular cheese cake recipe. Before whipping cream cheese, soften it up in the microwave for a few seconds or use your kitchen blowtorch when mixer is running. Beat cream cheese along with salt, sugar and lemon juice. Scrape the bottom and sides of the bowl with a spatula or dough scraper every so often to make sure everything is thoroughly combined. Beat on medium high speed until smooth and lump free. Transfer beaten cream cheese to a large pastry bowl; keep it at room temp. Refrigerate mixing bowl for about 15 minutes or so. Beat ganache montée to soft peaks (do not over whip). Fold ganache montée into the cream cheese with a rubber spatula swiftly or do it with the mixer fitted with the paddle attachment.