Melt the butter gently and take off the heat
Crush the shortbread biscuits. I put the shortbread in a plastic bag and use a rolling pin to break them.
Put the biscuit crumbs in a bowl and add the melted butter until all the biscuits are coated in the butter.
Lightly grease a 8inch tin (I also added a greaseproof paper circle at the bottom to help it off the base later)
Put the biscuits crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes
In a bowl cream together the cream cheese and caster sugar until the sugar is well distributed.
Grate the lemon to get the zest and the cut in half and squeeze the juice in to the cream cheese mixture with the zest.
Mix the lemon juice and zest in well.
Lightly whip the double cream until it starts to thicken and then add to the cream cheese and lemon mixture. Stir in well.
Take the base out of the fridge and spoon the cream cheese mixture on top levelling it out.
Put the cheesecake back in the fridge and leave for at least 1 hour until the cheese part has set.
Serve with the fresh strawberries and enjoy! *also works very well with other fruits too*