Grease a 16 x 26cm slice pan and line it with baking paper, ensuring the paper overhangs the two long sides.

Arrange the Scotch Finger biscuits in two long rows across the base of the prepared pan.

Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle with the gelatine. Let it sit for 2-3 minutes.

Warm the gelatine mixture in the microwave for 20 seconds until just warm enough to dissolve. Whisk until completely smooth and set aside to cool.

In a grand bowl, blend the cream cheese and sugar using electric beaters until smooth.

Beat in the fresh lemon juice and the cooled gelatine mixture until combined.

Spoon the cheesecake mixture over the biscuit base. Chill for a minimum of 4 hours or until firm.

Dissolve the lemon jelly crystals in a heatproof bowl with boiling water, stirring until fully dissolved.

Stir in the vanilla custard and pour the mixture over the cheesecake layer, filling the pan almost to the top.

Chill for at least 6 hours or overnight.

Run a knife along the short ends of the slice pan to release the dessert.

Lift the dessert from the pan using the overhanging baking paper. Slice in half lengthways and then into quarters crossways, yielding eight pieces.

Whip the cream to soft peaks and dollop on each piece, and consider garnishing with finely grated lemon rind.