For the cheesecakes, mix the shortbread crumbs with half of the honey in a small bowl and press into the base of two chefs' rings set in the middle of two serving plates. Arrange half of the sliced strawberries down the edges of the chefs' rings.
Mix together the whipped cream, cream cheese, lemon juice, honey and vanilla seeds in a bowl until well combined, then spoon the mixture into the chefs' rings. Place into the fridge for 10-15 minutes, or until set.
Using a mini-blow torch, carefully torch the outsides of the rings, then remove the rings.
For the caramelised satsumas, heat a wide heavy-based pan over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar melts. Don't stir, but you can tilt the pan to get the sugar to melt evenly.
Once the sugar is liquid and has begun to brown, pour the hot water into the pan. Do this at arm's length, wearing an oven glove. Be careful, as the caramel will spit and hiss as you do this. Swirl and stir the syrup and turn the heat to low.
Pour the caramel over the satsuma segments into a heatproof bowl. Set aside to cool.
For the berry coulis, place all of the coulis ingredients into a mini food processor until smooth. Pour through a sieve to get rid of the seeds, if preferred.
To serve, drizzle the berry coulis over each cheesecake and garnish with the remaining strawberries and caramelised satsumas.
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