Lemony White Chocolate Cheesecakes as an extra

Add white chocolate chips to a small pot over medium-low heat. Cook, stirring constantly, until chocolate has melted and mixture is smooth and glossy, 2-3 min. (TIP: You can also melt chocolate in the microwave if you prefer!)Remove the pot from heat and set aside to cool slightly, 5 min.Using a vegetable peeler, peel lemon skin, then finely slice. Juice lemon.Add cream cheese, heavy cream and 1 tbsp lemon juice to another medium bowl. Beat using an electric mixer or whisk until soft peaks form, 3-4 min. When chocolate mixture has cooled, add to cream mixture and beat until incorporated, 1 min. Divide cheesecake mixture evenly between graham cracker bases. Tap muffin tin against the counter to even out the surface.Place in the freezer until firm, 1-2 hr.

Add remaining sugar, remaining lemon juice and 1/2 cup water to another small pot. Bring to a simmer over medium-high.Once simmering, add sliced lemon peel and reduce heat to medium. Continue to simmer uncovered until sugar mixture has reduced slightly, 5-6 min. Remove the pot from heat and let stand for 5 min. Drain lemon peel using a fine mesh strainer, reserving liquid, then transfer to a plate. (TIP: You've just made lemon simple syrup! Refrigerate lemon syrup in an airtight container for up to 2 weeks and use to flavour drinks, cakes and other creations!) Let candied peel sit at room temperature until cheesecakes are chilled.