No-bake loveheart cheesecake

Grease and line the base and sides of a 20cm spring-form cake tin

Put the shortbread into a food processor and blitz to a fine crumb, or put in a plastic bag and bash with a rolling pin

In a bowl, mix the shortbread with the lemon zest and butter

Tip into the prepared cake tin and press down with the back of a spoon

Chill in the fridge while you prepare the filling

Whisk the double cream, soft cheese, soured cream, icing sugar and vanilla extract until smooth, thick and holding its shape

Melt the white chocolate in a heatproof bowl set over a pan of simmering water

Once melted, fold into the cream mixture until evenly combined

Pour the filling over the shortbread base and smooth the top

Put the jam and lemon juice in a small bowl and blend with a stick blender until smooth

Spoon into a piping bag fitted with a 2mm circular nozzle

Starting from the outside, pipe discs of jam onto the cheesecake in a spiral pattern, gradually getting smaller as you get nearer to the centre of the cake

Leave a 2-3mm gap between each disc

Next, use a cocktail stick to drag a line through each disc, following the spiral pattern towards the centre of the cheesecake, to create a heart-shape effect

Chill in the fridge for a minimum of 2 hours, or ideally overnight, until set