Start by lining the base of a 24cm springform pan with baking paper. Preheat your oven to 160°C. Crush the digestive biscuits into fine crumbs using a food processor, then mix with melted butter until the mixture resembles wet sand.

Press the biscuit mixture firmly into the base of the prepared pan to create an even layer. Pop in the fridge to chill until ready to use. 

In a large mixing bowl, beat the clotted cream, cream cheese, vanilla bean paste  and sugar until smooth and creamy. Add the egg and egg yolks one at a time, mixing well after each addition. Stir in the lemon zest. Pour the filling over the cooled crust.

Tightly wrap the spring form tin in tinfoil so no water can get in. Pop the cheesecake on a deep roasting tin. Fill half way with boiling water close the oven and bake the cheesecake at 160°C for about 60 minutes, or until the centre is just set but still slightly wobbly. Turn off the oven, leave the oven door slightly ajar, and let the cake cool slowly inside for 30 minutes to prevent cracks.

Once cooled, refrigerate the cheesecake for at least 3 hours or overnight if possible for best results. Before serving, hull and halve the fresh strawberries and arrange them over the top. Gently warm strawberry jam and brush it over the berries for a glossy finish.