No-bake lemon cheesecake with granola crust and lemon jelly glaze

Simmer the Buddha's hand in simple syrup for a few minutes; if using regular lemons, blanch them first.

Cut the Meyer lemons into supremes, saving the juice for the jelly.

Marinate the lemon supremes in honey overnight; the zest and supremes are for decorating.

Ganache montee: mix hot heavy cream with the white chocolate, add the softened gelatin and the remaining chilled heavy cream; refrigerate overnight before whipping.

Granola: mix the oats, quinoa, chia seeds, hazelnuts and almonds, then add warm honey and butter and mix well.

Press a compact granola disk in the cake ring and bake 15 minutes at 375F (190C); spread the remaining granola on a baking tray and bake.

When the crust has cooled completely, transfer it to a flat platter.

Soften the cream cheese in the microwave or with a blowtorch until soft to the touch.

Beat the cream cheese with lime zest, powdered sugar and lemon juice, stopping to scrape the bowl, about 10 minutes, until lump-free.

Transfer the whipped cream cheese to a large bowl; refrigerate the mixing bowl about 20 minutes.

Whip the ganache montee to soft peaks without overworking, or it will separate.

Fold the ganache montee swiftly into the whipped cream cheese.

Fill the cake ring, leaving space for the glaze, even out with a small offset spatula and freeze overnight.

Lemon jelly: heat some syrup from the zest and supremes with fresh lemon juice, add the sugar agar-agar mixture, boil 2 minutes and chill.

Rewarm the jelly to 86F (30C), add a thin layer on top, freeze about 20 minutes, then remove the cake ring.

Set the frozen cheesecake on the granola disk, thaw in the refrigerator and decorate.