Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese with an electric hand mixer until it looks pale and fluffy, about 1 minute. You should see it turn a shade lighter and feel airy when you lift the beaters.

Add the cream and sugar: Pour in the double cream, sifted icing sugar, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium for 30 seconds. The mixture should hold soft peaks — when you lift the beaters, the cream should droop gently but not collapse.

Make the strawberry topping: In a small bowl, stir together the strawberry jam, diced fresh strawberries, and lemon juice. The lemon juice brightens the colour and cuts through the sweetness. The mixture should look glossy with visible berry pieces.

Assemble the bases: Line a large baking tray with parchment paper. Arrange the Ritz crackers in a single layer, flat side up. You should hear a gentle rustle as you place them, but don't worry if a few break — you can patch them together.

Pipe the filling: Spoon or pipe a generous teaspoon of the cheesecake mixture onto each cracker. Smooth the tops with the back of a spoon. The filling should sit about 1cm high, with a slight dome in the centre. You'll see the edges stay neat against the cracker.

Chill them quickly: Place the tray in the fridge for at least 10 minutes. This firms up the cream cheese so the topping doesn't sink in. If you're in a rush, pop them in the freezer for 5 minutes — just watch that the crackers don't soften from condensation.

Add the strawberry layer: Spoon a small teaspoon of the strawberry mixture on top of each chilled cheesecake mound. Spread it gently to the edges, leaving a thin border of white filling visible. You should see the red jam contrast beautifully against the pale cream.

Finish with chocolate (optional): Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring each time until smooth. Drizzle it over the strawberries using a fork. The chocolate will set in about 5 minutes at room temperature, creating a delicate web.

Serve and enjoy: Transfer the crackers to a serving plate. The base should be crisp, the filling creamy, and the topping bright and fruity. Eat them within 2 hours for the best texture — the crackers stay crunchy that long.