Miguel's cheesecake includes fresh strawberries from Queensland's Sunshine Coast, a delicious crisp shortbread base and a creamy vanilla filling.
Grease a 26cm (10 inch) spring form tin with butter.
Using a food processor blitz shortbread, butter and lavender to a coarse crumb.
Press the mixture into the bottom of the spring form tin, forming an even layer. Use the flat base of a jar/glass to flatten the crumb layer.
Mix jam and lemon juice together until smooth.
Spread evenly on top of the shortbread layer and refrigerate for 10 minutes.
Meanwhile beat cream cheese together with icing sugar, vanilla and lemon zest. Gradually add double cream, whisking until combined.
Remove cake base from fridge and spread filling over jam layer, smoothing top out with a spatula. Set in fridge for at least an hour or overnight.
Once set, remove cake from tin, smoothing edges with a spatula. Decorate top of cake by pressing strawberries cut side up into the cheese layer in a circle fanning out from the centre. Decorate half with the strawberries with green tops, and the other side with those without. Serve immediately.