[Preparation Steps]

Pound Cake

1. Lightly whip room-temperature butter, then add sugar and salt, whipping until the mixture is light in color.
2. Add honey and whip, then incorporate eggs gradually, dividing them into 5-6 portions, and whip thoroughly.
3. Add lemon zest, sift in flour and baking powder, and mix well.
4. Add lemon juice and mix evenly. Pour the batter into an oven pan and bake at 170°C (340°F) for about 25 minutes.
5. Once baked, immediately remove from the pan and let it cool.

Lemon Cheesecake

6. Mix gelatin powder into water, stirring well, and let it soak for about 10 minutes.

7. Mix room-temperature cream cheese until smooth, then add sugar and vanilla extract and mix.

8. Add plain yogurt and lemon juice, mixing until smooth.

9. Heat the soaked gelatin in the microwave for about 15 seconds until melted, then add and mix it in.

10. Whip the heavy cream until it holds soft peaks, then fold it into the mixture.

11. Pour half of the cheesecake mixture into the mold and freeze for about 10 minutes to set.

12. Pour the remaining cheesecake mixture into the mold, then place the pound cake upside down on top.

13. Ensure the cheesecake mixture covers the sides of the pound cake, then cover with plastic wrap and freeze for about 2 hours.

Glaze

14. Add gelatin powder to water and let it soak for at least 10 minutes.

15. In a saucepan, combine sugar, corn syrup, and water, bringing it to a boil until it reaches a slightly thick consistency (around 100°C/212°F).

16. Remove from heat, add white couverture chocolate, and mix, then add condensed milk and mix well.

17. Stir in the soaked gelatin and mix thoroughly, then add food coloring (yellow and white).

18. Remove the cheesecake from the freezer, take off the mousse strip, and pour the glaze over it at around 30-31°C (86-88°F).