Fit the knife blade. Place the digestive biscuits in the bowl and process until they resemble breadcrumbs.
Add the melted butter, process again.
Place a 16cm x 5cm ring mould onto a baking tray lined with greaseproof paper. Spoon the biscuit base into the mould and press down firmly. Refrigerate for 15 minutes.
For the Filling:
Fit the twin beater whisk. Pour the cream into the bowl and whisk until fairly stiff. Add the sugar, grated peel, lemon juice and soft cheese, mix rapidly.
Soften the gelatine in ice cold water, drain and melt in a bain-marie before adding to the lemon filling. Pour into the ring mould, leaving enough space at the top for the strawberries. Refrigerate overnight to set.
For the Topping:
Soften the gelatine in ice cold water. Bring the grape juice to the boil, add the drained gelatine, stir well and strain through a china-cap sieve. Cool over ice. Decorate the top of the cheesecake with the strawberries. Once the jelly begins to set, brush over the fruit and refrigerate for 1 hour.
For the Decoration (optional):
Place the lemon peel julienne, water and sugar in a saucepan and bring to the boil to dissolve the sugar. Simmer for 10 to 15 minutes to candy the lemon peel. Drain and cool.
Use the tip of a knife to remove the ring mould. Decorate with candied lemon peel (optional).